Chili con Queso Dip

Chili con Queso Dip

12 servings

1 can (14.5 oz) no-salt-added diced tomatoes

1 can (10 oz) Ro-tel

1 small onion, chopped

2 garlic cloves, minced

1 tsp olive oil

8 oz fat free cream cheese, cubed

6 oz reduced fat Velveeta, cubed

1 tsp chili powder

2 tbsp minced fresh cilantro

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 and garlic in oil  until tender.  Stir in cream cheese until melted. Add the tomatoes, Velveeta, chili powder and reserved liquid.  Cook and stir over low heat until cheese is melted.  Stir in cilantro.  Transfer to a small slow cooker or chafing dish; keep warm.

From Taste of Home Light & Tasty

1/4 cup serving equals 66 calories, 2 g fat, 6 g carbs, 1 g fiber, 6 g protein

This looks yummy, would this be the Mushie stage or the soft?

I guess it could be for either, but probably better for soft stage because there are tomatoes and onions in it that are chunky and I didn't like to puree anything in the mushy stage.  Also in the soft I was able to have a small amount of crackers or chips.  So what I do is eat 1/4 cup of the dip with 6 of those really small Great Value Tortilla Rounds.  That was about 104 calories and 11 carbs total, which is a pretty good snack!