chili con queso dip

This was another slow cooker recipe, but we never put it in the slow cooker. We also changed it up a bit to not be as spicy. The kids for the most part did not like it. I thought it was fine.
We liquefied the tomatoes for left overs and it went over a little better with the kids, but not much. I don't think we even have a picture of this.


Ingredients

• 2 14 1/2 oz. cans diced tomatoes
• 1 can diced green chilies (original recipe had 1 can tomatoes, 1 can diced tomatoes with green chiles, but those are usually too spicy for our family.
• 1 small onion chipped
• 2 cloves minced garlic
• 1 teaspoon olive oil
• 1 8 oz package cream cheese
• 6 oz. velveeta, cubed
• 1 teaspoon chili powder
• 2 Tablespoons minced fresh cilantro.

Directions:
Drain tomatoes reserving 1/3 cup liquid. In a large skillet, saute onion and garlic in oil until tender. Stir in cream cheese until melted. Add the tomatoes, cheese, chili powder and reserved liquid. Cook and stir over low heat until cheese is melted. Stir in cilantro. (The recipe then has you transfer this to a slow cooker to serve. We just put it over nachos and served it.)