1. Heat oven to 350°. Cover chilies with boiling water: let stand 10 minutes. Drain chilies and remove seeds. Chop chilies
2. Mix chilies, salsa a bean dip. Stir in cilantro. Spoon into ungreased shallow 1-quart ovenproof serving dish. Sprinkle with cheese and onions.
3. Bake about 15 minutes or until mixture is hot and cheese is melted. Garnish with chili half. Serve with tortilla chips.
Calories 45 (Calories from Fat 30)
Fat 3g (Saturated 2g)
Carbohydrate 2g (Dietary Fiber 1g)
% DAILY VALUE: Vitamin A 6% Vitamin C 2% Calcium 6% Iron 2%
DIET EXCHANGES: 1 Vegetable 1/2 Fat
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chipotle-Black Bean Dip recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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