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Chile Con Queso Dip (Cooking Light)


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Serves | Prep Time | Cook Time

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)


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.


Pairs Well With


Notes

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