then the Chili Con Queso.
Sprinkle lightly with grated cheese and heat
our dip. Fill with Queso Dip (recipe below). Make stitching by cutting a string cheese
Cook rice, jalapenos and onion together until rice is fully cooked.
Drain water off rice if needed.
Then mix sour cream into rice.
Then put in casserole dish in 2 layers.
After first layer, top with queso dip and grated cheese.
Then put the second layer on and top once more with queso dip and grated cheese.
Cook until cheese melts.
edium sized bowl, mix cream cheese, chili, and cheddar. Pour mixture into
In a saucepan, blend chili beef soup and nacho cheese soup/dip or Cheddar cheese soup/sauce.
Slowly heat through, stirring often.
Garnish with sweet red and green pepper strips and sour cream.
Serve with tortilla chips.
Makes 2 1/2 cups.
May be doubled.
Chop tomatoes, saute with green onions and chilies. Add margarine, cheese and milk to get to desired thickness (dip thickens as it cools). Stir often as cheese melts. Serve warm with vegatables or chips.
Toss together cheese, cornstarch and garlic powder.
Heat oil.
add rest of the ingredients and heat just to boil.
Reduce heat and stir in cheese. Do not boil.
Serve with tortilla chips.
Cook tomatoes, onion and peppers until most of liquid is gone. Add finely cut cheese.
Melt over low heat, stirring and observing as this burns easily.
Place dip in chafing dish to keep warm.
he chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin
Place cheese cubes in 1 1/2-quart casserole.
Spoon chili over cheese until it is shielded.
Microwave on Medium-high (7) for 10 to 11 minutes.
Stir and serve with tortilla chips or a platter of raw vegetables.
In a heavy saucepan over low heat melt the Velveeta and mild cheddar cheese; stir until completely melted and combined.
When the cheese has melted add in the salsa, chili, sour cream, chili powder, garlic (if using) and hot pepper sauce; cook over low heat for about 8-10 minutes.
Serve warm.
In a 1 1/2-quart casserole, stir together cheese and chili. Microwave on Medium-high (7) for 9 to 11 minutes, stirring after 5 minutes. Stir well and let stand a few minutes before serving. Serve with tortilla chips.
In a medium saucepan over medium low heat, melt the processed cheese food. Stir in chili without beans and chili powder. Serve warm when thoroughly blended.
eat.
Spread salsa con queso dip over crust to within 1
minutes. Add cream cheese; cook until cheese melts, stirring constantly.
In a large skillet, brown meat.
Add green onion.
Cook over low heat until tender but do not brown.
Add tomato sauce, chili peppers, Worcestershire and cheese.
Cook, stirring occasionally until all cheese is melted.
Stir in garlic powder.
Serve in a chafing dish over low heat.
Serve with corn chips.
Makes 1 quart.
Bring water to boil in double boiler.
Cut Velveeta cheese into large dice squares and melt in double boiler.
When cheese is melted, add in Ro-Tel tomatoes and milk.
Stir approximately 3 to 5 minutes or until all ingredients are well mixed.
Serve warm as a dip or pour over chips.
Saute onions and celery in butter.
Cube the Velveeta cheese. Use a double boiler or the microwave.
Melt the cheese in the sauteed onions and celery.
Add the can of chopped chili peppers. Add milk slowly until you get it as thin as you like.
Cook tomatoes, onion and peppers until most of liquid is gone. Add finely cut cheese.
Melt over low heat, stirring and observing as this burns easily.
Place dip in chafing dish to keep warm.
Melt the cheese in a double boiler.
Place pimentos and sour cream in a bowl. As soon as the cheese has melted, mix the cheese with the pimentos and sour cream.
Dip can be served warm or cold.