This delicious recipe for Arizona Cheesy Chimichanga Dip pairs perfectly with Milano Cellars 2020 Moscato.




  • 1 Package (8 ounces) cream cheese, softened
  • 1/2 Cup(s) McCormick® Mayonesa (Mayonnaise) With Lime Juice
  • 1/2 Cup(s) Sour cream
  • 1 Can (4 1/2 ounces) diced green chiles, undrained
  • 1 package McCormick® Burrito Seasoning Mix
  • 1/2 Cup(s) Shredded Mexican cheese blend, divided
  • 1 1/2 Cup(s) Shredded cooked chicken
  • 2 (6-inch) tostada bowls


1. Preheat oven to 350°F. Mix cream cheese, mayonnaise, sour cream, chiles, Seasoning Mix and 1/4 cup of the shredded cheese in large bowl until well blended. Stir in chicken.

2. Place tostada bowls on foil-lined baking sheet. Spoon dip evenly into the 2 tostada bowls. Top each bowl with remaining 1/4 cup shredded cheese.

3. Bake 25 minutes or until heated through. Serve with desired toppings and tortilla chips.

*Recipe and Photo Courtesy of McCormick & Company, Inc.