Sunday, November 24, 2013

Chili Con Queso Dip

I had some leftover Velveeta from the Broccoli and Pork Rice Bowl that I wanted to use up, and I love cheese dip. This recipe really spoke to me since it had a little more to it than just Rotel and cheese. It was easy, but really had that extra something with the cream cheese added to it! I just heated it up according to the directions and then keep in a slow cooker on low, stirring every once in awhile.


January 2015
I made this again, but instead of doing it on the stove first, I just threw everything into the slow cooker. It seems to take a bit longer to get everything melted, but it all works the same in the end!


Chili Con Queso Dip-adapted from Taste of Home
Total Time: 15 Minutes
Serves 12

  • 1 can diced tomatoes
  • 1 can diced tomatoes with green chiles
  • 1 small onion, chopped
  • 1 teaspoon canola oil
  • 2 garlic cloves, minced
  • 8 ounces fat free cream cheese, cut into 1-inch cubes
  • 6 ounces Velveeta, cut into 1-inch cubes
  • 1 teaspoon chili powder
  • 1 tablespoon dried clinatro
  • Tortilla chips
Drain both cans tomatoes, reserving the liquid. Measure out 1/3 cup of the liquid and reserve or throw away the remainder.

In a large skillet, heat canola oil over medium heat. Add onion and garlic and saute until tender. Add cream cheese and stir until melted. Stir in velveeta, tomatoes, chili powder and cilantro until smooth. Serve with chips
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