CHILE CON QUESO DIP (COOKING LIGHT)

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 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)

Directions

  • 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.

Notes

Categories: Appetizer  Cinco de Mayo  Dip  Potluck 

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