Name: Chile Con Queso Dip
Ingredients: 14 1/2 ounce diced tomatoes, undrained; 10 ounce diced tomatoes & green chilies, undrained; 1 teaspoon olive oil; 1/2 cup chopped onion; 2 garlic clove, minced; 8 ounce reduced fat cream cheese, softened; 1 teaspoon chili powder; 6 ounce light Velveeta

Chile Con Queso Dip

Ingredients

14 1/2 ounces diced tomatoes, undrained
10 ounces diced tomatoes & green chilies, undrained
1 teaspoon olive oil
1/2 cup chopped onion
2 garlic clove, minced
8 ounces reduced fat cream cheese, softened
1 teaspoon chili powder
6 ounces light Velveeta

Instructions

Drain tomatoes and tomatoes with chiles in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside. Heat oil in a medium saucepan over medium heat. Add onion and garlic; saute 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. Serve warm with baked tortilla chips.