Description
A thick, hot, melty queso dip loaded with all the Mexican pizzazz but light on calories! Only 91 calories per serving!
Ingredients
Scale
- 1 (14.5 oz) can of stewed tomatoes
- 4.5 oz can of green chilis
- 1/4 C chopped white onion
- 3 garlic cloves
- 2 Tbsp of water
- 1/2 tsp chili powder (or more, to taste)
- 1/2 tsp cumin (or more, to taste)
- 1/4 tsp hot sauce (or more, to taste)
- 4 oz reduced fat shredded cheddar cheese
- 6 oz low-fat cream cheese, cubed
Instructions
- Drain a 14.5 oz can of stewed tomatoes and a 4.5 oz can of green chilis then dice each and set aside. Dice up 1/4 C white onion and 3 garlic cloves as well.
- Heat a large non-stick skillet over medium heat and add 2 Tbsp of water, the diced onion and the garlic cloves. Bring to a boil and cook uncovered until the water evaporates, which will take about 2-3 minutes. Watch closely because the onion and garlic will begin to burn if you go too long!
- Once the water has evaporated, add in the diced tomatoes and chilis, 1/2 tsp chili powder, 1/2 tsp cumin and 1/4 tsp hot sauce and mix together until all ingredients are warmed through.
- Turn heat to low then add in 6 oz low-fat shredded cheddar cheese and 6 oz cubed low-fat cream cheese. Stir until melted and all ingredients are combined. Add more chili powder, cumin, or hot sauce, to taste, if desired.
- Enjoy!
Notes
Serve with vegetables or tortilla chips! (Calories not included!)
