Chile Con Queso Dip (Cooking Light)
  • 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)
  1. Drain tomatoes and tomatoes with chiles in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.
  2. Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 4 minutes.
  3. Add cream cheese; cook until cheese melts, stirring constantly.
  4. Add tomatoes, reserved liquid, and chili powder; bring to a boil.
  5. Add processed cheese; reduce heat and simmer 3 minutes or until cheese melts, stirring constantly.
  6. Garnish with cilantro, if desired.
  7. Serve warm with baked tortilla chips.