| 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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