1 cup Nacho Cheese Salsa Dip
1 10-oz. can condensed tomato soup
10 oz. no-fat half and half (or canned evaporated no-fat milk)
2 Tbsp. sherry wine (optional)
3/4 cup fresh tomatoes, chopped
Nacho chips or cornbread
In a medium sauce pan, place tomato soup, wine and chopped tomatoes. Simmer and stir over medium high heat for 1 minute. Add the cheese-salsa dip and stir until it is dissolved. Lower heat to medium.
Add the half and half or evaporated milk. Stir until it just starts to bubble. Watch carefully so it doesn't start to stick on the bottom and burn.
Serve with nacho chips or cornbread, with a salad on the side if you wish.