Chili Con Queso Dip

Serves: 14

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
60 2 1 5 0 400 6 1

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.


About Author

Posts By 3FC
  • Judy

    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.

  • Yvonne L

    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.