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Title: Chili Con Queso Dip #2
Categories: Cheese Dip Mexican
Yield: 1 Servings
| 16 | oz | Pasteurized process cheese |
| Spread - cut into cu | ||
| 3/4 | c | Canned tomatoes -- chopped |
| 1 | tb | Hot chili peppers -- - |
| Finely chopped |
Place cheese cubes in the top of a double boiler over boiling water. Stir cons tantly until cheese is melted. Stir in tomatoes and hot peppers until well bl ended and creamy. Serve hot with tortilla or corn chips.
NOTE: Dip must be kept hot during serving in order to prevent excess thickeni ng. A hot plate or chafing dish may be used.
Makes 2-1/2 cups Calories per 1 tablespoon serving: About 35 Source: FOOD ~- by U.S. Department of Agriculture Typed for you by Karen Mint zias
Recipe By :
From: "R. Winters" previous next