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
- 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 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).
- 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
|
|