INGREDIENTS
1/2
package (4 ounces) fat-free cream cheese, cubed
1/2
cup (2 ounces) shredded reduced-fat Cheddar cheese
1/4
cup mild or medium chunky salsa
2
teaspoons reduced-fat (2%) milk
4
ounces baked tortilla chips or assorted fresh vegetable dippers
PREPARATION:
- Combine cream cheese and Cheddar cheese in small saucepan; cook and stir over low heat until melted. Stir in salsa and milk; heat thoroughly, stirring occasionally.
- Transfer dip to small serving bowl. Serve with tortilla chips. Garnish with hot peppers and cilantro.
Spicy Mustard Dip
Omit tortilla chips. Substitute 2 teaspoons spicy brown mustard or honey mustard for salsa. Serve with fresh vegetable dippers or pretzels.
Olé Dip
Substitute reduced-fat Monterey Jack cheese or reduced- fat taco cheese for Cheddar cheese.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
about 3-1/2 tablespoons dip with 10 tortilla chips
Sodium
629 mg
Protein
11 g
Fiber
2 g
Carbohydrate
25 g
Cholesterol
11 mg
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
18 %
Calories
181
DIETARY EXCHANGE:
Meat
1
Starch
1-1/2
