3 Festive Cinco de Mayo Appetizers
By: Leah Rodrigues
Published: May 5, 2015

If you are still looking for last minute recipe ideas for Cinco de Mayo, check out these quick and easy Mexican inspired bites.  Whether you prefer something a little more elegant and colorful like fiesta bites or want a dish that is a little more low key such as creamy corn jalapeno dip, you should give one of these recipes a try.

Fiesta Bites
Ingredients:
	1 can (8 oz.) refrigerated crescent dinner rolls
	1/4 tsp. ground cumin
	1/4 tsp. chili powder
	1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
	3/4 cup guacamole
	1 small tomato, seeded, finely chopped
	1/4 cup pitted black olives, finely chopped
	1/4 cup OSCAR MAYER Real Bacon Bits
	1/4 cup finely chopped fresh cilantro
	Directions:
	Step 1: Heat oven to 350°F.
	Step 2: Separate crescent dough into 2 rectangles; firmly press perforations together to seal. Place, 2 inches apart, on baking sheet sprayed with cooking spray; sprinkle with seasonings.
	Step 3: Bake 15 min. or until golden brown; cool.
	Step 4: Mix cream cheese spread and guacamole until blended; spread onto crusts. Top with remaining ingredients.

 Southwestern Creamy Jalapeño-Chicken Dip
	Ingredients:
	1 tub (8 oz.) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
	1 cup chopped cooked chicken
	1/2 cup pico de gallo
	1/2 cup frozen corn, thawed
	1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses
	Directions:
	Step 1: Spread cream cheese spread onto bottom of microwaveable pie plate.
	Step 2: Combine chicken, pico de gallo and corn; spoon over cream cheese. Top with shredded cheese.
	Step 3: Microwave on HIGH 2 min. or until heated through.

 Chipotle Bean Dip
	Ingredients:
	1 can (15 oz.) chickpeas (garbanzo beans), rinsed
	4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
	1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
	2 Tbsp. chopped chipotle peppers in adobo sauce
	1 pkg. (8 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
	1/3 cup finely chopped green onions
Directions:
	Step 1: Heat oven 350°F.
	Step 2: Mash beans in large bowl. Add cream cheese, sour cream and chipotle peppers; mix well. Remove 1/2 cup of the cheese; refrigerate for later use. Stir remaining cheese into bean mixture. Spread into 1-1/2 qt. casserole sprayed with cooking spray.
	Step 3: Bake 20 min.; sprinkle with reserved cheese. Bake 5 min. or until cheese is melted and dip is heated through.
	Step 4: Sprinkle with onions.
*All recipes courtesy of PHILADELPHIA Cream Cheese.  Foodista was not paid for this post.