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Cheese: Lighter Chili Con Queso Dip

Source of Recipe

unknown


List of Ingredients

14 ounces diced tomatoes, undrained
10 ounces diced tomatoes with chiles, undrained
1 teaspoon olive oil
1/2 cup chopped onion
2 cloves minced garlic
8 ounces fat free cream cheese, softened
1 teaspoon chili powder
6 ounces light Velveeta cheese, cubed


Recipe

Drain both cans of tomatoes in a colander set over a bowl, reserving 1/3 cup liquid; set aside. Heat oil in a medium saucepan and add onion and garlic; saute 4 minutes. Add cream cheese and cook until cheese melts, stirring constantly. Add tomatoes, reserved liquid and chili powder; bring to a boil. Add Velveeta; reduce heat and simmer 3 minutes or until cheese is melted and well blended. Serve warm with baked tortilla chips or raw vegetables. Serves 14.