Ingredients:
| 14 1/2 |
ounces |
diced tomatoes -- , undrained |
| 10 |
ounces |
diced tomatoes and green chilies -- , undrained |
| 1 |
teaspoon |
olive oil |
| 1/2 |
cup |
chopped onion |
| 2 |
cloves |
garlic -- , minced |
| 8 |
ounces |
fat free cream cheese -- , softened |
| 1 |
teaspoon |
chili powder |
| 6 |
ounces |
light processed cheese -- , cubed |
| 1 |
bunch |
cilantro sprigs -- optional |
|
Preparation:
Drain tomatoes and tomatoes with chilies in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.
Heat oil in medium saucepan over medium heat. Add onion and garlic; sauté 4 minutes. Add cream cheese; cook until cheese melts, stirring constantly. Add tomatoes, reserved 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. |
