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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Warm Mexican Chili Dip Recipe

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This recipe for Warm Mexican Chili Dip is from Malisa's Recipe Collections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. fat-free cream cheese
15 oz. low-fat or fat-free canned vegetarian chili
1 cup(s) Weight Watchers Reduced Fat Mexican style blend shredded cheese, or Mexican cheese blend
1/2 cup(s) uncooked bell pepper(s), diced
3 medium uncooked scallion(s), chopped
Directions:
Directions:
Preheat oven to 350°F. Spread cream cheese in boom of a 10- X 6-inch small casserole dish; spread chili over top and sprinkle with cheese. Bake in oven until heated through and cheese is melted, about 10 to 15 minutes. Sprinkle with peppers and scallions; serve. Yields about 1/3 cup per serving. Notes This dip is easy to double – just use a larger casserole dish. It can also be made up to 3 days ahead and reheated when ready to serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
3 points per serving.

 

 

 

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