Chile con Queso

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

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2. Cindy’s Artichoke Dip
3. Sun-dried Tomato and Pesto Chicken Pasta
4. Leigh’s Marinara Sauce
5. Pat’s Vegetable Salad