Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light March 1997

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

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Directions

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  • Drain tomatoes and tomatoes with chiles in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.

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  • 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.

Nutrition Facts

63 calories; calories from fat 24%; fat 1.7g; saturated fat 0.9g; mono fat 0.2g; poly fat 0.1g; protein 5.5g; carbohydrates 6.4g; fiber 0.3g; cholesterol 7mg; iron 0.3mg; sodium 400mg; calcium 132mg.
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