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    2 pt. Chili Con Queso Dip


    Source of Recipe


    www.angelfire.com/journal/wwrecipes

    List of Ingredients




    14 1/2 ounces diced tomatoes -- undrained
    10 ounces tomatoes with green chilies -- undrained
    1 teaspoon olive oil
    1/2 cup onion -- chopped
    2 cloves garlic -- minced
    8 ounces fat-free cream cheese -- softened
    1 teaspoon chili powder
    6 ounces Velveeta Light -- cubed
    cilantro leaves, whole -- optional

    Recipe



    Drain tomatoes and tomatoes with chilies in a colander over a bowl, reserving 1/3
    cup liquid; set tomatoes and reserved liquid aside. Heat oil in a medium saucepan over medium heat. Add onion and garlic; sautŽ 4 minutes. Add cream cheese; cook until cheese melts, stirring constantly. Add tomatoes, reserved liquid, and chili powder; bring to a boil. Add processed cheese; reduce heat and simmer 3 minutes or until cheese melts, stirring constantly. Garnish with cilantro, if desired. Serves 14.

    "2 Points per serving" Yield: "3 1/2 cups"
    - - - - - - - - - - - - - - - - - - -
    Per serving: 77 Calories (kcal); 3g Total Fat; (34% calories from fat); 7g Protein;
    6g Carbohydrate; 9mg Cholesterol; 501mg Sodium
    Food Exchanges: 0 Grain Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
    0 Other Carbohydrates

    Serving Ideas : Serve warm with baked tortilla chips.
    NOTES : (serving size: 1/4 cup)

 

 

 

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