Photo of Warm Mexican chili dip by WW

Warm Mexican chili dip

Total Time
23 min
8 min
15 min
This creamy, satisfying dip is ridiculously easy to make—serve with crudités or baked tortilla chips alongside. Believe it or not, it comes together in less than 25 minutes. It features cream cheese, canned vegetarian chili, Mexican-style shredded cheese, diced bell peppers, and chopped scallions. Using ready-made chili significantly cuts down on the prep time, so this recipe is perfect to put together in a pinch if you've got a hungry crowd coming over. Plus, the leftovers make excellent burrito fillings. And this dip is super easy to double; simply use a larger casserole dish. It can be made up to 3 days ahead and reheated when ready to serve.


Fat-free cream cheese

8 oz

Low-fat or fat-free canned vegetarian chili

15 oz

Weight Watchers Reduced-fat Mexican style shredded cheese

1 cup(s), or Mexican cheese blend

Uncooked bell pepper(s)

½ cup(s), diced

Uncooked scallion(s)

3 medium, chopped


  1. Preheat oven to 350°F
  2. Spread cream cheese in bottom of a 10- X 6-inch small casserole dish; spread chili over top and sprinkle with cheese. Bake in oven until heated through and cheese is melted, about 10 to 15 minutes. Sprinkle with peppers and scallions; serve. Yields about 1/3 cup per serving.