Posted by unknown on June 30, 2001 at 21:15:27:
In Reply to: ISO: Restaurant Style Chili Con Queso Dip or Hot Cheese Dip posted by nancy in tx on June 30, 2001 at 20:21:12:
Chili con Queso Dip
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Dips
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Pasteurized process cheese -- spread - cut into cu
3/4 cup Canned tomatoes -- chopped
1 tablespoon Hot chili peppers -- - finely chopped
Place cheese cubes in the top of a double boiler over boiling
water. Stir consta ntly until cheese is melted. Stir in tomatoes and
hot peppers until well blende d and creamy. Serve hot with tortilla
or corn chips.
NOTE: Dip must be kept hot during serving in order to prevent excess
thickening. 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 Mintzias