Chile Con Queso Dip (Low-Fat)

Course : Dips
Serves: 14
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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 / Directions:

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.

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