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Chili Con Queso Dip

Source of Recipe

The Diabetes Snack, Munch, Nibble, Nosh Book - by Ruth Glick

CHILI CON QUESO DIP
WW Points
Exchanges
Yield: 32 servings

- 5 ounces lean ground beef
- 4 ounces ground turkey breast
- 2 cups frozen mixed pepper and onion stir-fry
- 1 garlic clove, minced
- 1 (16 ounce) jar mild salsa
- 1 (8 ounce) can low sodium or regular tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt, or to taste (optional)
- 1 cup grated reduced-fat Cheddar cheese
- 4 fat-free tortilla chips per person

In a small Dutch oven or large pot, combine the ground
beef, ground turkey, pepper and onion mixture, and garlic.
Cook over medium heat until the beef is brown, breaking up
any large pieces of onion, about 5 to 6 minutes.

Add the salsa, tomato sauce, tomato paste, chili powder,
cumin, and salt (if desired). Stir to mix well. Cover and
simmer 15 minutes, stirring frequently, to allow the flavors
to blend. Remove from the heat. Stir in the cheese until melted.

Serve warm in a chafing dish or on a hot plate. Serve with
fat-free tortilla chips. Cover and refrigerate leftovers.
Leftovers keep for 3 to 4 days in the refrigerator.

One(2 tablespoons dip and 4 chips)serving equals: Calories: 47, Fat: 1 g, Cholesterol: 7 mg, Sodium: 97 mg, Carbohydrate: 9 g, Dietary Fiber: 1g, Sugars: 1 g, Protein: 4g ++++ Exchanges: 1/2 Starch ++++ WWP: 1