I’m calling this a dip, because that’s technically what it is, but that’s not how I ate 90% of the leftovers. Most of you will probably make this for a party or a game day get together and likely won’t have any leftovers (because it’s delicious), but I just made it by my lonesome, so I had quite a bit. Luckily I liked this so much that I ate it for every meal straight until it was gone. At first I ate it dip-style as a snack, scooping it up with some baked Tostitos like a normal person. Then I couldn’t stop thinking about it…it was that good. When mealtime came around I decided to just put a double serving (or sometimes triple if I had the points...) in a bowl, sprinkle a few baked Tostitos on top for a little crunch and eat it with a spoon. I totally recommend it if you do end up with some leftovers. Don’t worry about the fact that it’s technically a dip – be a rebel!
This is a beefy, cheesy, zesty dip that is sure to be a huge crowd pleaser and a welcome addition to any appetizer spread or football party. It’s super easy to make and definitely doesn’t taste light. Just whip I up and watch it disappear!
6 oz 50% reduced fat Pepper Jack cheese (I used Cabot), shredded
1.Heat the beef in a large skillet or saute pan over medium-high heat, breaking it up with a slotted spoon or spatula as it browns. When the beef is cooked, add the diced onion and garlic and stir to combine. Cook for an additional 4 minutes, stirring occasionally, until onions are softened.
2.Add the enchilada sauce and stir to coat. Reduce the heat to a simmer and sprinkle the shredded cheese over the top. Cover the pan with a lid and let it simmer for 3-4 minutes until the cheese is melted and the dip is heated through.
Yields 12 (1/3 cup) servings. WW P+: 3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 129 calories, 3 g carbs, 5 g fat, 16 g protein, 0 g fiber