Hot Chili Con Queso Dip
|Half and half cream||1 1⁄2 Cup (24 tbs), scalded|
|Monterey jack cheese||1⁄2 Pound, grated|
|Sharp process cheese||1⁄2 Pound, grated|
|Onion||1⁄2 Medium, minced|
|Garlic||1 Clove (5 gm), minced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Canned green chili peppers||4 Ounce, drained seeded and chopped|
|Chopped jalapeno chili peppers||2 Tablespoon|
|Cayenne pepper||1 Dash|
Pour scalded cream into buttered crock pot.
Turn to high setting and stir in grated cheeses.
In small skillet or saucepan, melt butter and saute onion and garlic until onion is tender.
Add wine and stir well.
Add to cheese mixture in crock pot.
Combine the flour and water and stir in with remaining ingredients.
Cover and cook on high setting for about 30 minutes or until cheese begins to melt.
Turn to low setting and stir about 2 or 3 times during first hour until smooth.
Allow to cook on low setting for 3 to 5 hours, stirring occasionally.
One hour before serving, remove cover.
Add an additional 2 tablespoons flour and 2 tablespoons water if dip becomes too thin.