Mexican Bean Dip

recipe

Yield:

4 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 46
Caloriesfromfat 55 %
Fat 2.8 g
Satfat 1.8 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 2.4 g
Carbohydrate 3 g
Fiber 0.6 g
Cholesterol 8 mg
Iron 0.2 mg
Sodium 138 mg
Calcium 36 mg

Ingredients

1 (8-ounce) block 1/3-less-fat cream cheese
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
1/2 cup chopped onion
1 (15-ounce) can vegetarian chili with beans
1 (4.5-ounce) can chopped green chiles, undrained

Preparation

Preheat oven to 350°.

Spread the cream cheese evenly over bottom of a 9-inch pie plate. Combine 1/2 cup Monterey Jack, onion, chili, and green chiles in a small bowl. Spread chili mixture over the cream cheese. Sprinkle with 1/2 cup Monterey Jack. Bake at 350° for 20 minutes.