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Chili con Queso Dip
1 cup of chopped onion
2 cans (4 ounces each) of green chilies, chopped and drained
2 large cloves garlic, mashed
2 tablespoons of cooking oil
1 pound of sharp Cheddar cheese, cut into chunks
1 teaspoon of Worcestershire sauce
1/4 teaspoon of paprika
1/4 teaspoon of salt
1/2 cup of tomato juice
Sauté the onion, green chilies, and garlic in oil in cooking pan of chafing
dish over medium heat until onion is tender. Reduce heat to low, and add
remaining ingredients, except tomato juice. Cook, stirring constantly, until
cheese is melted.
Add tomato juice gradually until dip is the desired consistency. Place over
hot water to keep warm. Serve with corn chips. Makes 3 1/2 cups dip |
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