Mexican Style Salsa Cheese & Tomato Soup
A recipe from the Sneaky Kitchen
1 cup Nacho Cheese Salsa Dip 
    ( )
1 10-oz. can condensed tomato soup
10 oz. no-fat half & half (or canned evaporated no-fat milk)
2 Tbsp. sherry wine (optional)
3/4 cup fresh tomatoes, chopped
Nacho chips or cornbread

In med. sauce pan, place tomato soup, wine & chopped tomatoes. Simmer & stir over med. high heat for 1 min.  Add cheese-salsa dip & stir until it is dissolved. Lower heat to med. Add half & half or evaporated milk. Stir until it just starts to bubble. Watch carefully so it doesn't start to stick on the bottom & burn.

Serve with nacho chips or cornbread, & salad if you wish.