Easy Cheesy Queso Dip

This recipe (adapted from Cooking Light) is great for an appetizer at a party or a fun start to a Mexican meal.

It's fairly low fat, so that's an added bonus! (See nutrition facts at the bottom of this post.)

Ingredients:

• 14.5 oz. can diced tomatoes, undrained
• 10 oz. can diced tomatoes and green chiles, undrained
• 1 teaspoon olive oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 8 oz. fat-free cream cheese, softened
• 1 teaspoon chili powder
• 6 oz. light processed cheese (we used Cheese Whiz)
  

Drain both cans of tomatoes in a colander over a bowl, reserving 1/3 cup liquid.
Set tomatoes and reserved liquid aside.

Heat oil in a medium pot over medium heat. Add onion and garlic; sauté 4 minutes.

Add cream cheese and cook until cheese melts, stirring constantly.
Add tomatoes, reserved tomato liquid, and chili powder; bring to a boil.
Add cheese; reduce heat and simmer 3 minutes or until cheese melts, stirring constantly.

Pour into a serving bowl and serve warm with baked tortilla chips.

Enjoy!

Nutrition Facts

Calories: 63 (24% from fat)

Fat: 1.7g (sat 0.9g,mono 0.2g,poly 0.1g)

Protein: 5.5g

Carbohydrate: 6.4g

Fiber: 0.3g

Cholesterol: 7mg

Iron: 0.3mg

Sodium: 400mg

Calcium: 132mg