Sunday, September 12, 2010

Chili con Queso Dip

1 (14.5 oz) can diced tomatoes undrained
1 (10 oz) can diced tomatoes with chiles undrained - like Rotel
1 tsp olive oil
1/2c chopped onion
2 garlic cloves, minced
1 (8 oz) block FF cream cheese, softened
1tsp chili powder
60z Velveeta-type cheese, cubed

Drain tomatoes and reserve 1/3c. liquid.
Saute onion and garlic in oil.
Add cream cheese, stir until melted.
Add tomatoes, liquid, and chili powder - bring to a boil.
Add Velveeta cubes, simmer until melted.
Remove from heat.
Garnish with cilantro if desired, serve immediately.

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