Monday, December 6, 2010

Chili Con Queso Dip

Chili Con Queso Dip

1 t olive oil             
1/2 C chopped onion
2 cloves garlic, minced         
1 8oz block of cream cheese
1 (15 oz) can petite diced tomatoes 
1 (7oz) can chopped green chilies
1 t chili powder
6 oz of Velveeta cubed         
cilantro sprigs             
Tortilla chips

Heat oil in a medium saucepan over medium heat.  Add onion and garlic, saute 4 minutes.  Add cream cheese and stir until melted.  Add tomatoes including liquid, chilies and chili powder.  Bring to a boil, stirring constantly.  Add velveeta, reduce heat and simmer until cheese melts, stirring consistently.  Garnish with cilantro.  You can keep it warm in a crock pot, fondue pot or an electric chafing dish.

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