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Chile Con Queso Dip




Source of Recipe


cookinglight.com

1 (14.5-ounce) can diced tomatoes, undrained
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)

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; sauté 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.

Yield: 3 1/2 cups (serving size: 1/4 cup)

NUTRITION PER SERVING
CALORIES 63(24% from fat); FAT 1.7g (sat 0.9g,mono 0.2g,poly 0.1g); PROTEIN 5.5g; CHOLESTEROL 7mg; CALCIUM 132mg; SODIUM 400mg; FIBER 0.3g; IRON 0.3mg; CARBOHYDRATE 6.4g