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.