Chile Con Queso Dip

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.

This recipe goes with Quick Nachos

Yield: 3 1/2 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 24%
  • Fat: 1.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.5g
  • Carbohydrate: 6.4g
  • Fiber: 0.3g
  • Cholesterol: 7mg
  • Iron: 0.3mg
  • Sodium: 400mg
  • Calcium: 132mg

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

  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.
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