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Chili con Queso Dip Recipe

Photo by: Taste of Home

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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. Sarah Mohrman of Fort Wayne, Indiana shares the recipe.

This recipe is:

Healthy

Quick

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12 Servings
Prep/Total Time: 25 min.

Ingredients

1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 can (10 ounces) diced tomatoes and green chilies
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon Crisco® Extra Virgin Olive Oil or Canola Oil
1 package (8 ounces) fat-free cream cheese, cubed
6 ounces reduced-fat process cheese (Velveeta), cubed
1 teaspoon chili powder
2 tablespoons minced fresh cilantro
Baked tortilla chip scoops

Directions

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.
Transfer to a 1-1/2-qt. slow cooker or chafing dish; keep warm. Serve with tortilla chips. Yield: 3 cups.

Nutrition Facts: 1/4 cup (calculated without chips) equals 66 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 411 mg sodium, 6 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Chili con Queso Dip published in Light & Tasty February/March 2008, p33