1/4 cup chopped onion

2 cloves garlic - minced

2 tablespoons water

1 14 1/2 oz. can stewed tomatoes - drained and cut up

1 4 1/2 oz. can chopped green chili peppers - drained

1/2 teaspoon chili powder (or 3/4 tsp. if desired)

1/4 teaspoon hot pepper sauce

1 cup reduced fat cheddar cheese (4 oz.) - shredded

1 3 oz. pkg. cream cheese - cubed

3 ounces fat-free cream cheese - cubed

Combine onion, garlic, and water in a 2-quart saucepan. Bring to boiling. Cook, uncovered, over medium heat till water has evaporated, about 2 to 3 minutes.

Add tomatoes, chilies, chili powder, and hot pepper sauce. Cook and stir till hot. Add cheddar cheese and cream cheeses. Cook and stir over low heat till cheese is melted.

Serve immediately with baked tortilla chips and/or fresh vegetables.

Makes 2 1/4 cups (2 Tablespoons per serving).

Per serving: 51 calories, 3g fat (2g saturated fat), 0g fiber

*From the Lighter Side of Tex-Mex, a popular Central Market Cooking School class at Austin's Central Market(Austin, Texas).

WW Points:1 pt.