| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Cheese, Dips | 14 | servings |
INGREDIENTS
| 14 1/2 | oz | Diced Tomatoes; Undrained |
| 10 | oz | Tomatoes With Green Chilis; Undrained |
| 1 | ts | Olive Oil; 1/2 Inch Thick |
| 1/2 | c | Chopped Onion |
| 2 | Garlic Cloves; Minced | |
| 8 | oz | Fat-Free Cream Cheese; Softened |
| 1 | ts | Chili Powder |
| 6 | oz | Processed American Cheese; Light, Cubed |
| Cilantro; Optional |
INSTRUCTIONS
Drain tomatoes and tomatoes with chiles in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside. Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 4 minutes. Add cream chees; cook until cheese melts, stirring constantly. Add tomatoes, resered 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. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar 29, 1999, converted by MM_Buster v2.0l.
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