Chili con Queso Dip - 6g Carbs, 1g Fiber
From: Light & Tasty February/March 2008, p33
This cheesy dip never lets on that it has only 2 g of fat per serving.
Chilies and garlic kick up the flavor, making it a real crowd pleaser.
Sarah Mohrman of Fort Wayne, Indiana shares the recipe.
This recipe is:
Healthy
Quick
Prep/Total Time: 25 min
Servings: 12
1 (14 1/2oz can) no-salt-added diced tomatoes
1 (10oz can) diced tomatoes and green chilies
1 small onion, chopped
1 teaspoon olive oil
2 garlic cloves, minced
1 (8oz pkg) fat-free cream cheese, cubed
6 oz reduced-fat process cheese (Velveeta), cubed
1 tsp chili powder
2 Tbsp minced fresh cilantro
Baked tortilla chip scoops
Pour both cans of tomatoes into a colander over a small bowl; drain,
reserving 1/3 cup liquid. Discard remaining liquid or save for another
use.
In a large skillet, saute onion in oil until tender. Add garlic; cook
1 minute longer. Stir in cream cheese until melted. Add the tomatoes,
process cheese, chili powder and reserved liquid. Cook and stir over
low heat until cheese is melted. Stir in cilantro.
Keep warm; serve with tortilla chips. Yield: 3 cups.
Servings: 12
Serving Size: 1/4 cup (calculated without chips)
Nutrition per Serving:
66 Calories, 2g Fat, 1g Saturated Fat, 7mg Cholesterol, 411mg Sodium,
6g Carbs, 1g Fiber, 6g Protein
Diabetic Exchanges: 1/2 starch, 1/2 fat
