CHILI CON QUESO DIP
1 (14 1/2 oz.) can diced tomatoes; undrained
1 (10 oz.) can diced tomatoes and green chiles; undrained
1 teaspoon olive oil
1/2 cup onion; chopped
2 cloves garlic; minced
1 (8 oz.) block fat-free cream cheese; softened
1 teaspoon chili powder
6 oz. light processed cheese (such as Velveeta Light); cubed
cilantro sprigs (optional)
1. Drain tomatoes and tomatoes with chiles inn 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. 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.
Yields 3 1/2 cups (Serving size = 1/4 cup)
CALORIES: 63; PROTEIN: 6g; CARBS: 6g; FAT: 2g; FIBER: 0g; CHOL: 7mg; IRON: 0mg; SODIUM: 400mg; CALC: 132mg.
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