Mexican Chili Dip

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

  • prep time 15 min
  • total time 15 min
  • ingredients 12
  • 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
  • 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.
  • 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.
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