Southwestern Chicken Dip
Serve with baked tortilla chips.

Serves: 16

• 3 cooked, boneless chicken breast halves, shredded
• 2 - 8 ounce packages light cream cheese, softened
• 4 green onions, chopped
• 1 - 10 ounce can diced tomatoes with green chile peppers with juice
• 1 teaspoon minced garlic
• 1 teaspoon chopped cilantro
• 1 tablespoon chili powder
• 3/4 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika

In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chili peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours for flavor to mature.

COOKS NOTE: Spices may be adjusted to individual taste.

Per Serving: 96 Calories; 5g Fat (51.1% calories from fat); 3g Saturated Fat; 8g Protein; 3g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 250mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates

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