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)
How to Make It
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.
We thought this dip was delicious! Made it for the super bowl and it satisfies my cheesy nacho dip craving. I didn't think it was a weird color, though it's not orangy cheesy like you'd expect nacho cheese dip to be. But it tastes just as good. I will definitely make this again, really easy for entertaining.
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