member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Amy      

    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




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |