Chile Con Queso Dip
Ingredients
- 14 1/2 ounces diced tomatoes, undrained
- 10 ounces diced tomatoes & green chilies, undrained
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 2 garlic clove, minced
- 8 ounces reduced fat cream cheese, softened
- 1 teaspoon chili powder
- 6 ounces light Velveeta
Instructions
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; saute 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. Serve warm with baked tortilla chips.
