Chile con Queso

No Comments Yet Print This Recipe Print This Recipe
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)

This is a great cheese dip for chips or steamed vegetables, like broccoli.  So easy to make and perfect for large crowds or parties, such as a Superbowl celebration.

In a large skillet, heat one tablespoon of oil and cook over medium heat.  Once oil is warm, add:

1 onion, minced

2 garlic cloves, minced

Once onion is soft and garlic is golden, reduce heat to low and add:

1 can (16oz) chopped tomatoes, drained

2 cans (4oz) chopped green chiles, drained

2 tablespoons Worcestershire sauce

Stir occasionally and keep heat on lowest setting or simmer.  Meanwhile, in a *double boiler, stirring occasionally, melt:

2 pounds Velveeta cheese, cut into chunks

Once cheese is melted, add to onion garlic mixture and continue to cook for about 15 minutes, stirring occasionally.  Serve immediately along side chips or over vegetables or transfer to crock pot on warm setting for buffet style eating.

Makes 6 cups

*For a full description of double boiler, see Chocolate Brownie Lava Cakes

People who viewed this recipe also viewed:

  1. Tina’s Feta Cheese and Spinach Rice
  2. Pat’s Vegetable Salad
  3. Cindy’s Artichoke Dip
  4. Tracey’s Peanutbutter and Chocolate Scrunch
  5. Tina’s Three Cheese Macaroni and Cheese

Leave your response!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.