Southwestern Cheese Dip
8 oz package fat-free cream cheese (room temperature)
1 each roasted red pepper chopped small
1 each roasted yellow pepper chopped small
1-2 each roasted jalapeño pepper chopped small
½ tsp chili powder
½ tsp garlic salt
2 tbsp cumin
1. Place red and yellow peppers and jalapeno peppers on stove top; grill or place under broiler and char until skin is blackened. Place in bowl and cover. Let steam for at least 10 minutes.
2. Remove charred skin by rubbing it off the peppers. Remove seeds from inside of peppers. Dice all peppers into small dice. Set aside.
3. Remove cream cheese from package, place in bowl and leave to soften to room temperature.
4. Once cream cheese softens, add peppers, chili powder, garlic salt and cumin and mix thoroughly.
5. Chill for at last 1 hour in refrigerator.
Serve with fat free tortilla chips and vegetables. This dip is also excellent as a spread on sandwiches.
Calories.................65.5 Fat...........................0 g
Protein...................8.5 g
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