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 |
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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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