Wednesday, November 24, 2010

Chili Queso Dip

Let's be honest here.. Who doesn't love the classic cheese dip with tortilla chips at a party or football game? Made by simply melting Velveeta cheese and throwing in a can of Rotel, you can't go wrong. This recipe, however, adds a kick to the regular dip and results in a great combination of flavors. And the best thing about it? It's easy, and you can make a ton and freeze it until you need it. Perfect for those last-minute get-togethers. (Picture and recipe courtesy of The Pioneer Woman.)

  • 32 ounces Velveeta loaf
  • 1 can Rotel tomatoes
  • 1 pound sausage (spicy fans: use hot sausage)
  • 1 7-oz. can diced green chilies
  • 1 whole yellow onion, diced
  • 1 jalapeno pepper (optional)

Using a nonstick sprayed skillet, cook sausage and onions until brown, stirring occasionally. Drain fat from skillet. Cube Velveeta loaf and add to the sausage mixture. Pour in Rotel (juice and all) and green chilies and stir over low heat. Dice up jalapeno pepper (remove the seeds) and add to the queso. Stir until cheese is melted and the dip is warmed through.

Jalapeno pepper tip: Use rubber gloves, if available, to chop pepper. I always get too much on my hands and accientally touch my eye causing a burning sensation the rest of the day- not so fun. If you don't have rubber gloves, wash your hands very well under hot, soapy water after dicing the pepper to get rid of the spice.

No comments:

Post a Comment