Tomato and Queso Dip

Tomato and Queso Dip

  • Prep: 5 min
  • Cook Time: 10 min
  • Total: 15 min
  • Serving: 18 Servings

Serve this hot and gooey dip made with tomatoes, cheddar and cream cheese immediately with a bag of tortilla chips and a few bottles of ice-cold Mexican beer garnished with wedges of lime.


  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons water
  • 1 14-1/2-ounce can stewed tomatoes, drained and cut up
  • 1 4-1/2-ounce can chopped green chile peppers, drained
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon bottled hot pepper sauce
  • 1 cup shredded cheddar cheese (4 ounces)
  • 6 ounces low-fat cream cheese, cubed


  1. Place the onion, garlic, and water in a saucepan over medium heat and bring to a boil. Cook the mixture for 3 minutes and then stir in the tomatoes, chiles, chili powder, and hot pepper sauce.
  2. Bring the mixture to a simmer and then add the cheddar and cream cheese. Stir thoroughly until the mixture is hot and the cheese has completely melted, and then transfer to a bowl. Serve immediately.


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