Turn any get-together into a real fiesta with this creamy, cheesy Mexican Chili Dip! It takes just 15 minutes to make a flavorful dip with a kick of spice—and this one makes the perfect shareable appetizer when you've got a crowd to feed. Serve your homemade chili dip with some tortilla chips or fresh veggies for dipping, and dig in!
Mexican Chili Dip
- Prep Time 15 min
- Total 15 min
- Servings 24
- Ingredients 12
Ingredients
- 1/4 cup chopped onion (1/2 medium)
- 1 garlic clove, minced
- 2 tablespoons water
- 1 can (14.5 oz) stewed tomatoes, undrained
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- Dash ground red pepper (cayenne) or red pepper sauce
- 1/2 cup shredded Monterey Jack cheese (2 oz)
- 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes
- Chili powder, if desired
- Assorted cut-up fresh vegetables or tortilla chips
Instructions
-
Step1In 2-quart saucepan, cook onion, garlic and water over medium heat 2 to 4 minutes, stirring occasionally, until onion is tender and water has evaporated.
-
Step2Stir in tomatoes, chiles, salt, chili powder and ground red pepper. Cook about 2 minutes until hot, stirring occasionally.
-
Step3Reduce heat to medium-low. Add cheeses; cook, stirring constantly, just until melted. Sprinkle with chili powder. Serve with cut-up fresh vegetables.
Nutrition
45
Calories
3g
Total Fat
2g
Protein
3g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 45
- Calories from Fat
- 25
- Total Fat
- 3g
- 5%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 10mg
- 3%
- Sodium
- 190mg
- 8%
- Total Carbohydrate
- 3g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 4%
- 4%
- Iron
- 0%
- 0%
Exchanges:
1 Fat;Carbohydrate Choice
0Tips from the Betty Crocker Kitchens
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