Nicely seasoned, hot and spicy chili sauce dip without all the sodium of traditional chili sauces.
1 12-ounce bottle chili sauce
2 tablespoons horseradish
1/2 cup rice vinegar
3 to 4 drops Tabasco sauce
2 tablespoons lemon juice
1/4 cup celery
1/4 teaspoon sea salt
1 tablespoon minced parsley
Combine all ingredients.
Chill and serve with crisp raw vegetables.
Makes 24 servings
Serving size: 1 tablespoon
16 calories, less than 1g fat, 0 cholesterol, 214mg sodium
Variation: Quick Chili Cheese Dip
16 ounces of American or cheddar cheese - grated, fat free
1 can of Hormel Vegetarian Chili
1/2 cup chunky salsa, hot, medium or mild of your choice
Place cheese in a crockpot. Add chili and salsa, cover and heat on low. Stir occasionally until cheese has melted. Serve with your favorite chips or fresh veggies. Serves 8.
Calories: 27.2; Fat: 0; Cholesterol: 0; Carbohydrate: 4.9; Protein 2.0; Sodium: 128
Reduced Fat Cheesy Chili Dip
Use reduced fat cream cheese in this Cheesy Chili Dip recipe to keep the fat down without losing flavor or texture.
1 package reduced-fat cream cheese, softened *
1 can chili
1/2 cup shredded Cheddar cheese
2 tablespoons copped cilantro
*Note: Non fat cream cheese is not recommended, although can certainly be used. It doesn't get as creamy or lend quite the flavor the reduced fat does.
Spread cream cheese onto microwaveable plate; top with chili and Cheddar. Microwave on high 45 seconds to 1 minute or unti Cheddar is melted. Sprinkle with cilantro.
Serving Suggestion: Serve with assorted crackers and cut-up fresh vegetables.
Variation: Use your favorite variety of canned chili - with or without beans, regular or spicy.
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