Photo of Individual warm chili dips by WW

Individual warm chili dips

Total Time
25 min
15 min
10 min
These adorable mini dips are a portion-controlled option that is sure to delight your guests. The cold, fresh toppings are a nice contrast to the warm, creamy, cheesy dip. You could also use drained and rinsed black beans or fat-free refried beans in place of the chili, if you like, (or to provide a vegetarian option) or use refrigerated pico de gallo in place of the red bell pepper. The dips can be assembled up to two days ahead and stored in the fridge. Then warm them up just as guests arrive. Serve them with tortilla chips and fresh sliced vegetables.


Low fat cream cheese

1¼ cup(s)

Canned low-fat chili

30 oz

Weight Watchers Reduced-fat Mexican style shredded cheese

10 Tbsp

Sweet red pepper(s)

1 large, chopped

Jalapeño pepper(s)

1 medium, seeded, minced

Uncooked scallion(s)

cup(s), chopped


2 Tbsp, chopped


  1. Preheat oven to 350°F.
  2. Line up ten 4 oz ramekins on a work surface. Spoon 2 tablespoons cream cheese in bottom of each; spread out to form an even layer. Top each with 3 tablespoons chili; sprinkle each with 1 tablespoon cheese. Bake until cheese is melted and bubbly and filling is heated through, about 10 minutes.
  3. Evenly divide red pepper, jalapeno, scallions, and cilantro among dips; serve immediately. Yields 1 dip per serving.