Chile Con Queso Dip

Ingredients

• 10 ounce canned tomatoes diced green undrained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 1 teaspoon chili powder 
• 8 ounce block cream cheese fat-free softened
• 2  garlic cloves minced
• 1 teaspoon olive oil 
• 0.5 cup onion chopped
• 6 ounces processed cheese light cubed (such as Velveeta )

Equipment

• bowl
• sauce pan
• colander

Directions

1. Drain tomatoes and tomatoes with chiles in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.
2. Heat oil in a medium saucepan over medium heat.
3. Add onion and garlic; saut 4 minutes.
4. Add cream cheese; cook until cheese melts, stirring constantly.
5. Add tomatoes, reserved liquid, and chili powder; bring to a boil.
6. Add processed cheese; reduce heat and simmer 3 minutes or until cheese melts, stirring constantly.
7. Garnish with cilantro, if desired.
8. Serve warm with baked tortilla chips.