All You Need:
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 can (10 ounces) diced tomatoes and green chilies
1 cup chopped onion
1 teaspoon oil
2 garlic cloves, minced
1 package (8 ounces) fat-free cream cheese, cubed
6 ounces reduced-fat process cheese (Velveeta), cubed
1 teaspoon chili powder
Pinch of cayenne pepper
2 tablespoons minced fresh cilantro, optional
Baked or whole grain tortilla chips
All You Do:
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.
Nutrition Information per Serving (1/4 cup, not including chips): 70 calories, 2 g fat, 1 g saturated fat, 7 mg cholesterol, 411 mg sodium, 6 g carbohydrates, 1 g fiber, 6 g protein