Individual warm chili dips
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 10 • Difficulty: Easy
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.
Ingredients
Low fat cream cheese
1¼ cup(s)
Canned low-fat chili
30 oz
Weight Watchers Reduced-fat Mexican style shredded cheese
10 Tbsp
Red bell pepper
1 large, chopped
Jalapeño pepper
1 medium, seeded, minced
Scallions
⅔ cup(s), chopped or sliced, chopped
Cilantro
2 Tbsp, chopped
Instructions
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.
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