MEXICAN CHILI DIP

Mexican Chili Dip image

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

Provided by Betty Crocker Kitchens

Time 15m

Yield 24

Number Of Ingredients 12

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:

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.
Stir in tomatoes, chiles, salt, chili powder and ground red pepper. Cook about 2 minutes until hot, stirring occasionally.
Reduce heat to medium-low. Add cheeses; cook, stirring constantly, just until melted. Sprinkle with chili powder. Serve with cut-up fresh vegetables.

Nutrition Facts : Calories 45, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 2 g