Chile Con Queso Dip

recipe
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.

Yield:

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

Recipe from

Nutritional 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

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.

Note:

March 1997
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