Chili Con Queso Dip (2 Ww Points)

• 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)

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 a medium saucepan over medium heat. Add onion and garlic; saute 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;
4. reduce heat and simmer 3 minutes or until cheese melts, stirring constantly.
5. Garnish with cilantro, if desired. Serve warm with baked tortilla chips.
6. 1 serving= 1/4 cup.

tomatoes, tomatoes, olive oil, onion, garlic, cream cheese, chili powder, velveeta reduced fat cheese, cilantro leaf

Taken from www.food.com/recipe/chili-con-queso-dip-2-ww-points-349794 (may not work)