Chile Con Queso Dip
Source of Recipe
weight watcher recipe site
Recipe Introduction
Points 1 for ¼ cup, makes 3 ½ cups
List of Ingredients
1 (14.5-ounce) can diced tomatoes, undrained (I use Mexican rotel)
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 teaspoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 (8-ounce) block fat-free cream cheese, softened
1 teaspoon chili powder
6 ounces light processed cheese, cubed (such as Velveeta Light)
Cilantro sprigs (optional)Recipe
Prep Time: 10 minutes
Cooking Time: 15 minutes
Drain tomatoes and tomatoes with chiles 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; saute 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. Serve warm with baked tortilla chips.
This needed a little more kick to me, so I’d add some diced jalapenos to it.
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