The one thing I love more than bread or pasta or tuna is........ cheese!
If you can top it with cheese, I'm there. Oh, so totally there.
With all the football games taking place and the Super Bowl approaching, I thought I'd make a nice cheesy dip..... queso dip, as a matter of fact.
I've never made a queso dip before and I was quite happy with how this turned out. Just make sure to keep it warm, so it doesn't coagulate. If you have a small crock-pot for dips, that will work perfectly to serve this in. If you don't have one, I suggest going out and buying one. They are pretty inexpensive and I guarantee that you will use it often. I've used mine for things like fondue and mini sausages in BBQ sauce.
By the way, I'm now on Pinterest.......
...... so, feel free to pop on by and check-out what I'm pinning. Although right now I'm just getting started and don't have too many boards as of yet.
I'm pretty sure I've doomed myself with this whole pinning thing.
Must. Detach. Myself. From. The. Computer!!!!!
Yeah, I'm doomed. DOOMED!
- 32 Ounces (Weight) Velveeta Cheese
- 8 Ounces (Weight) Cream Cheese
- 2 Tablespoons Butter
- 1/2 White Onion, Diced
- 2 Jalapenos, Fully Or Partially Seeded, Diced
- 1 Garlic Clove, Minced
- 1/3 Cup Half & Half
- 1 Packet (1.25 OZ.) Taco Seasoning
- 1/2 Teaspoon Cayenne Pepper, Or To Taste
- 1 Can (14.5 OZ.) Petite Diced Tomatoes, Well Drained
Turn the heat to low and add the Velveeta, cream cheese, and half & half. Stir continuously until melted and combined with the onion mixture. Add the taco seasoning and cayenne pepper. Lastly gently stir in the drained tomatoes.
Transfer to a small crock-pot to keep warm. Serve with tortilla chips. Makes 1-1/2 quarts of dip.