Ingredients

• 1 can (14-1/2 oz) no-salt added diced tomatoes
• 1 can (10 oz) diced tomatoes and green chilies
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp. olive oil
• 1 package (8 oz) fat-free cream cheese, cubed
• 6 ozs. reduced-fat process cheese (Velveeta) cubed
• 1 tsp. chili powder
• 2 Tbsp. minced fresh cilantro
• baked tortilla chip scoops

Directions

1. 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.

2. In a large skillet, saute onion and garlic in oil until tender. Stir in cream cheeese until melted. Add the tomatoes, prcess cheese, chili powder and reserved liquid. Cook and stir over low heat until cheese is melted. Stir in cilantro.

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

Email to a friend | Print this recipe | Back