Chile Con Queso Dip

1/2 Cup / 125 mL Chopped Onion
1-1/2 teas. / 7.5 mL Watkins Onion Flakes
2 Tbsp. / 30 mL Water
1 Can (14.5 oz. / 411 g) Stewed Tomatoes, undrained
1 can (4 oz. / 113 g) Chopped Green Chiles
1-1/2 teas. / 7.5 mL Watkins Chili Powder
1/4 teas. / 1.2 mL Salt
1/2 teas./ 5 mL (more if desired) Watkins Jalapeno Hot Pepper Sauce
1/2 Cup / 125 mL Reduced-Fat Shredded Monterey Jack Cheese
1 Package (8 oz. / 227 g) Reduced-Fat Cream Cheese

Combine onion, garlic flakes, and water in medium saucepan; cook over medium heat until onion is tender and water has evaporated. Stir in tomatoes, chiles, chili powder, salt, and jalapeño sauce. Cook until hot, stirring occasionally. Add cheeses and heat until melted, stirring constantly. Serve hot. Makes 12 servings.

Nutritional Information Per Serving:
Calories 80, Protein 4g, Carbohydrates 5g, Sodium 340mg, Fat 6g, Saturated Fat 1g, Cholesterol 20mg, Dietary Fiber 1g

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