An easy and comforting dip. It is creamy with a slight spiciness. The amount of spiciness depends on the type of salsa you use.
1- 15 ounce can chili
1- 8 ounce package reduced fat cream cheese
1/2 cup hot salsa
2 1/2 ounces sliced olives
In a small saucepan over low heat combine the chili and cream cheese. Cook over low, stirring occasionally, until the cheese is melted. Stir in the salsa and olives. Continue to cook and stir occasionally until completed heated through.
Total Fat: 12g
Total Carbs: 9.8g
Dietary Fiber: 1g
Vitamin A: 17.3%
Vitamin C: 5.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Four Ingredient Cookbooks by Linda Coffee and Emily Cale.