Mexican Chili Dip

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

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Prep Time 15 min
Total Time 15 min
Servings 24

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

For a festive touch, tie a ribbon with a small ornament around a serving dish.

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