Mexican Chili Dip

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

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 24

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
45
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
2g,
2%
),
Cholesterol
10mg
10%;
Sodium
190mg
190%;
Total Carbohydrate
3g
3%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
4%;
Iron
0%;
Exchanges:
1 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.