Warm Mexican Chili Dip

Ingredients:

• 1 (8 oz.) package fat-free cream cheese, softened
• 1 (15 oz.) can low-fat or fat-free vegetarian chili
• 1 cup reduced-fat shredded sharp cheddar cheese or Mexican cheese blend
• 1/2 cup finely diced red bell pepper
• 3 scallions, chopped

Makes 6 Servings (1 1/4 cups per serving)

1. Preheat oven to 350 F.
2. Spread cream cheese in the bottom of casserole dish measuring about 6 X 10 inches; spoon chili on top and sprinkle with cheddar. Bake until heated through and cheese is melted, 10-15 minutes. Sprinkle with bell pepper and scallions. Serve hot or warm.

WW POINTS VALULE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This dip makes a wonderful dish for lunch, as a snack and it's even great to serve at any party. It's flavorful and goes great with any protein, or vegetable. I highly recommend using the Vegetarian Chili from the South Beach Diet because you know what is in the chili and it's packed with flavor and vegetables. This dip even goes great on top of backed potatoes or with homemade French fries.