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* Exported from MasterCook II * Chili con Queso Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cheese Dips Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces Pasteurized process cheese -- spread - cut into cu 3/4 cup Canned tomatoes -- chopped 1 tablespoon Hot chili peppers -- - finely chopped Place cheese cubes in the top of a double boiler over boiling water. Stir consta ntly until cheese is melted. Stir in tomatoes and hot peppers until well blende d and creamy. Serve hot with tortilla or corn chips. NOTE: Dip must be kept hot during serving in order to prevent excess thickening. A hot plate or chafing dish may be used. Makes 2-1/2 cups Calories per 1 tablespoon serving: About 35 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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