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Holden Comprehensive Cancer Center at The University of Iowa

The Colorful Plate
Appetizers

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Chile Con Queso Dip

 Submitted by: Joy Sutter
Social Service
Source: Cooking Light
1 14-1/2 ounce can tomatoes, undrained, diced 1 8-ounce package fat-free cream cheese
1 10-ounce can diced tomatoes & green chilies, undrained 1 teaspoon chili powder
1 teaspoon olive oil 6 ounces light processed cheese, cubed (such as Velveeta Light)
1/2 cup onion, chopped Cilantro sprigs (optional)
2 cloves garlic, minced
  1. Drain tomatoes and tomatoes with chilies in a colander over a bowl, reserving 1/3-cup liquid; set tomatoes and reserved liquid aside.
  2. Heat oil in medium saucepan over medium heat. Add onions and garlic; sauté 4 minutes. Add cream cheese; cook until cheese melts, stirring constantly.
  3. 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.
  4. Serve warm with tortilla chips.

Serves: 16 Nutrition Facts

Calories: 50 Saturated Fat: 0.9 gm
Carbohydrate: 4 gm Fiber: 0.5 gm
Cholesterol: 5 mg Protein: 4 gm
Fat: 2 gm Sodium: 361 mg

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Last modification date: Mon Aug 7 13:10:05 2006
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