Mexican Chili Dip

Mexican Chili Dip

A fiesta in 15 minutes! This warm, zippy dip will serve a crowd.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

24

servings

1/4
cup chopped onion (1/2 medium)
1
garlic clove, minced
2
tablespoons water
1
can (14.5 oz) stewed tomatoes, undrained
1
can (4.5 oz) Old El Paso® chopped green chiles, drained
1/2
teaspoon salt
1/2
teaspoon chili powder
Dash ground red pepper (cayenne) or red pepper sauce
1/2
cup shredded Monterey Jack cheese (2 oz)
1
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes
Chili powder, if desired
Assorted cut-up fresh vegetables or tortilla chips
  1. In 2-quart saucepan, cook onion, garlic and water over medium heat 2 to 4 minutes, stirring occasionally, until onion is tender and water has evaporated.
  2. Stir in tomatoes, chiles, salt, chili powder and ground red pepper. Cook about 2 minutes until hot, stirring occasionally.
  3. Reduce heat to medium-low. Add cheeses; cook, stirring constantly, just until melted. Sprinkle with chili powder. Serve with cut-up fresh vegetables.
Makes 24 servings (2 Tbsp dip and 6 celery sticks each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Note
To make dip in microwave, in 1 1/2-quart microwavable bowl, microwave onion, garlic and water on High 2 to 3 minutes or until onion is tender and water has evaporated. Stir in cheeses; microwave on High 1 1/2 to 2 minutes or until cheeses are melted. Stir in tomatoes, chiles, salt, chili powder and ground red pepper. Microwave on High 2 minutes or until mixture is hot.
Tip
For a festive touch, tie a ribbon with a small ornament around a serving dish.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 45
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 2g,),
  • Cholesterol 10mg;
  • Sodium 190mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.