Chili Con Queso Dip (2 Ww Points) - cooking recipe

Ingredients

14 1/2 ounces diced tomatoes (undrained)
10 ounces tomatoes and green chilies (undrained(like rotel)
1 teaspoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
8 ounces fat free cream cheese (softened)
1 teaspoon chili powder
6 ounces Velveeta reduced fat cheese product (cubed)
cilantro leaf, whole (optional)

Preparation

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 a medium saucepan over medium heat. Add onion and garlic; saute 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.
1 serving= 1/4 cup.