Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Appetizers 2 Points Per Serving

Amount Measure Ingredient -- Preparation Method
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14 1/2 ounces diced tomatoes -- undrained
10 ounces tomatoes with green chilies -- undrained
1 teaspoon olive oil
1/2 cup onion -- chopped
2 cloves garlic -- minced
8 ounces fat-free cream cheese -- softened
1 teaspoon chili powder
6 ounces Velveeta Light -- cubed
cilantro leaves, whole -- optional

Drain tomatoes and tomatoes with chilies in a colander over a bowl, reserving 1/3
cup liquid; set tomatoes and reserved liquid aside.
Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 4
minutes. Add cream cheese; cook until cheese melts, stirring constantly. Add
tomatoes, reserved liquid, and chili powder; bring to a boil. Add processed cheese;
reduce heat and simmer 3 minutes or until cheese melts, stirring constantly.
Garnish with cilantro, if desired.

Description:
"2 Points per serving"
Yield:
"3 1/2 cups"

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Per serving: 77 Calories (kcal); 3g Total Fat; (34% calories from fat); 7g Protein;
6g Carbohydrate; 9mg Cholesterol; 501mg Sodium
Food Exchanges: 0 Grain Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Serving Ideas : Serve warm with baked tortilla chips.

NOTES : (serving size: 1/4 cup)