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Chile Con Queso Dip

Yield 3 1/2 cups (serving size: 1/4 cup)
Love cheese dip at your local Mexican joint?  Whip up this easy Velveeta-based chile con queso at home for a super-easy dip or nachos topping.

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)

Nutrition Information

  • calories 63
  • caloriesfromfat 24 %
  • fat 1.7 g
  • satfat 0.9 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 5.5 g
  • carbohydrate 6.4 g
  • fiber 0.3 g
  • cholesterol 7 mg
  • iron 0.3 mg
  • sodium 400 mg
  • calcium 132 mg

How to Make It

  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. 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.