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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