Chile Con Queso Dip

This recipe goes with Quick Nachos

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

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)

Preparation

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.

Nutritional Information

Calories:

63 (24% from fat)

Fat:

1.7g (sat 0.9g,mono 0.2g,poly 0.1g)

Protein:

5.5g

Carbohydrate:

6.4g

Fiber:

0.3g

Cholesterol:

7mg

Iron:

0.3mg

Sodium:

400mg

Calcium:

132mg