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Chili Con Queso Dip

Source of Recipe


Internet






List of Ingredients



• 1 (14 1/2) ounce can diced tomatoes, undrained
  
• 1 (10 ounce) can diced tomatoes and green chiles, undrained
  
• 1 teaspoon olive oil
  
• 1/2 cup onion chopped
  
• 2 cloves garlic minced
  
• 1 (8 ounce) block fat free cream cheese softened
  
• 1 teaspoon chili powder
  
• 6 ounces light velveeta cheese cubed
  
• cilantro sprigs (optional)
  






Instructions



1. Drain tomatoes and tomatoes with chiles in a colander over a bowl, reserving 1/3 cup liquid. Set tomatoes and reserved liquid aside.
   
   
2. Heat oil in a medium saucepan over medium heat. Add onion and garlic; saute 4 minutes.
   
   
3. Add cream cheese; cook until cheese melts, stirring constantly.
   
   
4. Add tomatoes, reserved liquid and chili powder; bring to a boil.
   
   
5. Add cheese, reduce heat and simmer 3 minutes or until cheese melts, stirring constantly.
   
   
6. Garnish with cilantro, if desired.
   
   
7. Serve warm with baked tortilla chips.
   
   
8. Yield: 3 1/2 cups (serving size 1/4 cup).
   
   
9. Calories: 63
   Protein: 6 g
   Carbohydrate: 6 g
   Fat: 2 g
   Fiber: 0 g
   Cholesterol: 7 mg
   Iron: 0 mg
   Sodium: 400 mg
   Calcium: 132 mg