Mexican Chili Dip

A rich, crowd-pleasing dip, this dish is ridiculously easy to make and it's delicious serve with baked tortilla chips or crudité. Use any leftovers as a super tasty burrito filling.

Prep:  5 minutes
Cook: 15 minutes
Yield: 6 Servings


  • 8 oz fat free cream cheese
  • 1 15oz can chili (Amy’s low fat black bean is delish!)
  • 1 cup Mexican shredded cheese
  • ½ cup diced red pepper
  • 1/3 cup chopped scallions


Preheat oven to 350.  Spread cream cheese in bottom of a small casserole (10x6”). Spread chili over top and cover with cheese.  Place in oven for 10-15 minutes or until heated through and cheese is melted.  Top with peppers and scallions and serve.


This dip is easy to double – just use a larger casserole.  It can also be made up to 4 days ahead and heated when ready to serve. Simply adjust the cooking time accordingly.