Today I'm sharing the recipe for my family's cheese dip. Chili con queso is a standard appetizer at any Tex-Mex restaurant, and this recipe allows you to have that cheesy goodness at home. It works great as an appetizer, a snack (especially for Super Bowl parties), a side to serve with tamales or tacos, or as a dinner with tortilla chips all by itself (which is what we did last night).
- 16 oz. Velveeta
- 1 can whole peeled tomatoes
- 2-3 jalapeños
- 1 garlic glove
Chop these cheese into small pieces and melt in a double broiler. Make sure the water doesn't get too hot and bubble out.
Chop the jalapeños, tomatoes, and garlic (or run the clove through a garlic press) and place all (including the sauce from the tomatoes) in the double broiler with the cheese.
Cook for 20-30 minutes. The longer you cook the dip, the hotter (spicier) the dip will wind up being.
Serve with tortilla chips, tortillas, or over tacos or tamales and enjoy!