Chili con Queso Dip Recipe bk
by bonnie beck
serves: 12
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This cheesy dip never lets on that it has only 2 g of fat per serving. Chilies and garlic kick up the flavor, making it a real crowd pleaser. |
| Ingredients: |
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1 10oz can |
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diced tomatoes and green chiles |
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1 8 oz |
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fat free cream cheese |
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6 oz |
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Velveeta cheese |
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1 tsp |
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cumin |
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1 small |
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onion |
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1 clove |
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garlic |
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1 tsp |
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olive |
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cilantro |
| Directions: |
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# 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.
# 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.
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