*  Exported from  MasterCook II  *

                           Chili con Queso Dip

Recipe By     : U.S. Department of Agriculture
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Dips
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      oz            Pasteurized process cheese 
                        - spread -- cut into cubes
     3/4  c             Canned tomatoes -- chopped
   1      tb            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.

Makes 2-1/2 cups

Calories per 1 tb serving: about 35 

Typed for you by Karen Mintzias


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