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8 oz fat-free cream cheese
15 oz low-fat or fat-free, canned, vegetarian chili
1 cup(s) low-fat, shredded Cheddar cheese, or Mexican cheese blend
1/2 cup(s) uncooked bell pepper(s), diced
3 medium uncooked scallion(s), chopped
Preheat oven to 350°F.
Spread cream cheese in bottom of a 10- X 6-inch small casserole dish; spread chili over top and sprinkle with cheese. Bake in oven until heated through and cheese is melted, about 10 to 15 minutes. Sprinkle with peppers and scallions; serve. Yields about 1/3 cup per serving.
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1st Keep
 owenstori
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