Chili Con Queso Dip
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recipe ingredients
1 can (14.5 oz.) diced tomatoes, undrained
1 can (10 oz.) diced tomatoes and green chiles, undrained
1 tsp. olive oil
1/2 cup chopped onion
2 garlic cloves, minced
8 oz block fat free cream cheese, softened
1 tsp. chili powder
6 oz. light Velveeta cheese (processed cheese food) cubed or grated
recipe directions
Drain both cans of tomatoes in a colander set over a bowl, reserving 1/3 cup liquid; set aside. Heat oil in a medium saucepan and add onion and garlic; saute 4 minutes. Add cream cheese and cook until cheese melts, stirring constantly. Add tomatoes, reserved liquid and chili powder; bring to a boil. Add Velveeta; reduce heat and simmer 3 minutes or until cheese is melted and well blended. Serve warm with baked tortilla chips or raw vegetables.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 60 | 2 | 1 | 5 | 0 | 400 | 6 | 1 |
This dip was OK. It kind of had a cream cheese taste to it, which wasn’t bad, but wasn’t what I expected. I was thinking next time - instead of going through all of the trouble with extra ingredients, that would just add salsa to the cream cheese and velveeta instead of all of the spices and use a few less tomoates. I think that might cover up some of the cream cheese taste and give it a little more zip while still keeping it low fat.
I make this recipe all the time for my family and they just love it. I bought a similar one at the store, and they preferred this one over the store bought.