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    Chili Con Queso Dip


    Source of Recipe


    cookinglight.com

    1 (14.5-ounce) can diced tomatoes, undrained
    1 (10-ounce) can diced tomatoes and green chiles, undrained
    1 teaspoon olive oil
    1/2 cup chopped onion
    2 garlic cloves, minced
    1 (8-ounce) block fat-free cream cheese, softened
    1 teaspoon chili powder
    6 ounces light processed cheese, cubed (such as Velveeta Light)
    Cilantro sprigs (optional)

    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; sauté 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.

    Yield: 3 1/2 cups (serving size: 1/4 cup)

    NUTRITION PER SERVING
    CALORIES 63 (24% from fat); FAT 1.7g (sat 0.9g, mono 0.2g, poly 0.1g); PROTEIN 5.5g; CARB 6.4g; FIBER 0.3g; CHOL 7mg; IRON 0.3mg; SODIUM 400mg; CALC 132mg;



 

 

 


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