Creamy Chili Dip

• fresh parsley for garnish
• 2 (8 oz.) pkg. reduced-calorie cream cheese, softened
• 3/4 c. V-8 juice (reduced sodium type)
• 1 (4 oz.) can green chilies, drained and chopped
• 1/2 c. sweet red pepper, chopped
• 1/2 c. pitted chopped olives, chopped
• 2 tsp. finely diced onion
• 1/4 tsp. hot pepper sauce
• toasted bagel chips and/or fresh vegetables, sliced for dipping

1. In medium bowl, with
2. mixer at medium speed, beat cream cheese until smooth and fluffy.
3. With mixer at low speed, gradually add V-8 juice until thoroughly blended.
4. Stir in chilies, onions, olives, red pepper and hot pepper sauce.
5. Cover and refrigerate at least four hours before serving.
6. Garnish with fresh parsley. Serve with bagel chips or vegetables.

parsley, cream cheese, green chilies, sweet red pepper, olives, onion, hot pepper sauce, bagel chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771165 (may not work)