Mexican Chili Dip

  • Prep 15 min
  • Total 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

Steps

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  • 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.

Notes









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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
45
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
190mg
8%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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