Low cholesterol. Makes 4 cups.

2 pkgs. (8 oz. each) cream cheese or reduced-calorie cream cheese, softened
3/4 c. V8 vegetable juice
1 can (4 oz.) chopped green chilies
1/2 c. chopped pitted ripe olives
1/2 c. chopped sweet red pepper
2 tsp. grated onion
1/4 tsp. hot pepper sauce
Fresh cilantro for garnish
Fresh vegetables or chips

1. In medium bowl with mixer at medium speed, beat cream cheese until smooth and fluffy.

2. Gradually beat in V8 juice until smooth and thoroughly blended.

3. Stir in chilies, olives, red pepper, onion and hot pepper sauce. Cover; refrigerate until serving time, at least 4 hours.

4. Garnish with fresh cilantro. Serve with fresh vegetables or chips for dipping.