Thursday, January 4, 2018

Cheese Dip


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).


Ingredients:
  • 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!

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