Chili con Queso Dip

by Kathleen Morrison

Prep time: 0:15 Overall time: 0:15

Servings: 2 cups

INGREDIENTS

1 container (16 oz.) pasteurized process cheese spread, cut into cubes
3/4 cup tomatoes, chopped
1 tbsp. hot chili peppers, finely chopped

INSTRUCTIONS

Place cheese cubes in the top of a double boiler over boiling water. Stir constantly until cheese is melted. Stir in tomatoes and hot peppers until well blended and creamy. Serve hot with tortilla or corn chips.

CHEF COMMENTS

Dip must be kept hot during serving in order to prevent excess thickening. A hot plate or chafing dish may be used.

Calories per 1 tablespoon serving: About 35

Tagged: chiliconquesodip, dipsspreads add tags

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