I made this again, but instead of doing it on the stove first, I just threw everything into the slow cooker. It seems to take a bit longer to get everything melted, but it all works the same in the end!
Total Time: 15 Minutes
- 1 can diced tomatoes
- 1 can diced tomatoes with green chiles
- 1 small onion, chopped
- 1 teaspoon canola oil
- 2 garlic cloves, minced
- 8 ounces fat free cream cheese, cut into 1-inch cubes
- 6 ounces Velveeta, cut into 1-inch cubes
- 1 teaspoon chili powder
- 1 tablespoon dried clinatro
- Tortilla chips
Drain both cans tomatoes, reserving the liquid. Measure out 1/3 cup of the liquid and reserve or throw away the remainder.
In a large skillet, heat canola oil over medium heat. Add onion and garlic and saute until tender. Add cream cheese and stir until melted. Stir in velveeta, tomatoes, chili powder and cilantro until smooth. Serve with chips