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Chili con Queso Dip

  • 1 Tbsp margarine
  • 1/4 cup minced onion
  • 1 can (8 oz) whole tomatoes
  • 1 can (4 oz) green chilies, drained & chopped
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 2 cups shredded Monterey Jack or process American cheese (8 oz)
  • 1/2 cup mayonnaise
  • Hot pepper sauce
In a medium skillet, melt the margarine over medium heat. Add the minced onion and cook until tender.

Add the next 4 ingredients. Cook, stirring to break up the tomatoes, for about 10 minutes (be patient, you rascal). Reduce heat to low.

Add the tasty cheese and mayonnaise. Stir just until the cheese melts. Slowly stir in the hot pepper to taste.

Transfer to a chafing dish. Keep warm. This makes 2 cups.

Serve with corn chips.

Submitted by Tess M Apr 2, 2010 15 min 30 min 45 min


We are up to our ears in recipes. We have all the ingredients we need except one: You. Will you be the next Rascal? We certainly hope so. Recipe Rascal was created by Mark and a few friends to expand upon an amazing collection of bread recipes. We added recipes for soups, entrees, and other baked delights. Most importantly, we added networking features so that your Mom and Dad can see what you are cooking. Our idea of social is to share some things but not everything. So, if you want to connect with friends without revealing everything that is happening in your life, Recipe Rascal is the perfect forum. And hey, where do you keep your recipes? Keep them here, and print all your recipes to a PDF file with the click of a single button. C'mon. You are the next Rascal!
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