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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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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. Ingredients:
1 (14.5-ounce) can diced tomatoes, undrained |
1 (10-ounce) can diced tomatoes and green chiles, undrained |
1 teaspoon olive oil |
1/2 cup chopped onion |
2 garlic cloves, minced |
1 (8-ounce) block fat-free cream cheese, softened |
1 teaspoon chili powder |
6 ounces light processed cheese, cubed (such as velveeta light) |
cilantro sprigs (optional) |
Directions:
1. Drain tomatoes and tomatoes with chiles in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.
2. 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.
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