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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
Recipe Rascal