Chili con Queso Dip

Photo by Pam H.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    can (14-1/2 ounces) no-salt-added diced tomatoes

  • 1

    can (10 ounces) diced tomatoes and green chilies

  • 1

    small onion, chopped

  • 2

    garlic cloves, minced

  • 1

    teaspoon Crisco® Extra Virgin Olive Oil

  • 1

    package (8 ounces) fat-free cream cheese, cubed

  • 6

    ounces reduced-fat process cheese (Velveeta), cubed

  • 1

    teaspoon chili powder

  • 2

    tablespoons minced fresh cilantro

  • Baked tortilla chip scoops

Directions

1. Pour both cans of tomatoes into a colander over a small bowl; drain, reserving 1/3 cup liquid. Discard remaining liquid or save for another use. 2. In a large skillet, saute onion and garlic in oil until tender. Stir in cream cheese until melted. Add the tomatoes, process cheese, chili powder and reserved liquid. Cook and stir over low heat until cheese is melted. Stir in cilantro. 3. Transfer to a 1-1/2-qt. slow cooker or chafing dish; keep warm. Serve with tortilla chips. Yield: 3 cups. **Nutrition Facts: 1/4 cup (calculated without chips) equals 66 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 411 mg sodium, 6 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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