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Appetizer Recipes

Southwest Kale 'n Queso Dip


Make with WHEAT THINS Original Snacks

What You Need

Southwest Kale 'n Queso Dip


  1. Heat oven to 400°F.
  2. Cook kale in large ovenproof skillet sprayed with cooking spray on medium-high heat 1 to 2 min. or just until wilted, stirring frequently. Add taco seasoning mix; cook and stir 2 min.
  3. Add Neufchatel cheese, salsa, mozzarella and 1/2 cup pepper Jack cheese; stir. Cook on medium heat 4 to 5 min. or until cheeses are completely melted and mixture is well blended, stirring frequently. Remove from heat. Sprinkle with remaining pepper Jack cheese.
  4. Bake 8 to 10 min. or until cheese is melted and dip is heated through.
  5. Sprinkle with cilantro. Serve with WHEAT THINS.

Serve with WHEAT THINS Big Snacks. Makes 24 servings, 2 Tbsp. dip and 11 WHEAT THINS Big Snacks each.

Cooking time (duration)

Prep Time: 15 min Total Time: 25 min

Number of servings (yield)

3 cups dip or 24 servings, 2 Tbsp. dip and 16 WHEAT THINS each.




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Nutritional Information

Per Serving: 250 calories, 12g total fat, 4g saturated fat, 20mg cholesterol, 410mg sodium, 29g carbohydrate, 3g dietary fiber, 5g sugars, 7g protein

How to Shred the Kale

Kale can be purchased pre-shredded, Or, you can instead buy whole kale leaves and shred them yourself. Wash the kale, then remove and discard the tough center stems. Stack a few leaves together, roll up and cut crosswise into thin shreds. Repeat as needed to get the 4 cups shredded kale needed to prepare this cheesy dip.


Substitute fresh spinach for the kale.


If you don't have an ovenproof skillet, you can use a regular skillet instead. Just wrap the skillet handle with several layers of foil before using as directed. Or, you can use your cast-iron skillet.

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