Post by gobucks on Apr 19, 2007 8:20:29 GMT -5
Chile Con Queso Dip
1 14.5oz can diced tomatoes, undrained (petite if available)
1 10oz can Rotel, undrained
2 garlic cloves, minced
1 8oz block fat-free cream cheese, softened
1 tsp chili powder
8oz light processed cheese, cubed (Velveeta)
Drain both cans of tomatoes in a colander over a bowl, reserving the liquid. Set both aside. In a medium saucepan over medium heat, add cream cheese and Velveeta until melted and well blended. Add tomatoes, 1/2 cup reserved liquid, chili powder and garlic. Stir until heated through. Add juice from tomatoes as needed to keep dip from getting too thick.
Serve warm with baked chips, to keep the calories down
Nutritional info;
Yields: 3 1/2 cups (serving size: 1/4 cup) Cholesterol: 7mg
Calories: 63 Calcium: 132mg
Fat: 1.7g Sodium: 400mg
Protein: 5.5G
***The light block of Velveeta was huge so I just used the regular.***
Great taste for a lower calorie/fat snack!
1 14.5oz can diced tomatoes, undrained (petite if available)
1 10oz can Rotel, undrained
2 garlic cloves, minced
1 8oz block fat-free cream cheese, softened
1 tsp chili powder
8oz light processed cheese, cubed (Velveeta)
Drain both cans of tomatoes in a colander over a bowl, reserving the liquid. Set both aside. In a medium saucepan over medium heat, add cream cheese and Velveeta until melted and well blended. Add tomatoes, 1/2 cup reserved liquid, chili powder and garlic. Stir until heated through. Add juice from tomatoes as needed to keep dip from getting too thick.
Serve warm with baked chips, to keep the calories down
Nutritional info;
Yields: 3 1/2 cups (serving size: 1/4 cup) Cholesterol: 7mg
Calories: 63 Calcium: 132mg
Fat: 1.7g Sodium: 400mg
Protein: 5.5G
***The light block of Velveeta was huge so I just used the regular.***
Great taste for a lower calorie/fat snack!