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Hot Chili Con Queso Dip

Ingredients
  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
  Butter 1 Tablespoon
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Equipment: 
Crock Pot
Ingredient: 
Chili

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