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Chile Con Queso Dip (Cooking Light)

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Member since 2007

Serves | Prep Time | Cook Time


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.

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