Pour both cans of tomatoes into a colander over a small bowl; drain, 1/3 cup liquid. Discard remaining liquid.
In a large skillet, saute onion and garlic in oil until tender. 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 the cilantro.
Transfer to a 1 1/2 qt slow cooker; keep warm. Serve with tortilla chips.
Originally Submitted
3/22/2014
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