Southwestern Chicken Dip
with baked tortilla chips.
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.
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
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