|
Chili Con Queso Dip chili, tex-mex, cheese, snacks, dips 16 oz pasteurized process cheese spread -; cut into cubes 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 constantly until cheese is melted. Stir in tomatoes and hot peppers until well blended 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. Calories per 1 tablespoon serving: About 35 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias Yield: 2 1/2 cups Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |