Queso Dip (Mitzi Collins)

1 (14.5 oz) can petite diced tomatoes (drained)
1 (10 oz.) can diced tomatoes and green chilies, undrained
1 tsp. olive oil
1/2 c. chopped onion
2 cloves garlic, minced
1 (8 oz) block of cream cheese
1 tsp. chili powder
1 (6 oz.) Velveeta cheese, cubed
cilantro springs
Chips

Drain the cans of tomatoes, reserving 1/3 c. of the liquid. Set both aside. Heat oil in medium saucepan over mediumheat. Add onion and garlic, saute 4 minutes. Add cream cheese and stir until melted. Add tomatoes, reserved liquid, and chili powder. Bring to a boil, stirring constantly. Add Velveeta, reduce heat and simmer until cheese melts, stirring consistently. Garnish with cilantro. You can keep it warm in a crock pot on low .

When I want it to be more substantial I'll add chunks of chicken as well.