Con Queso Cheese Dip

by admin on May 20, 2010

A yummy queso dip! It is nothing like that wimpy cheese dip one gets in Mexican restaurants these days that consists of nothing more than melted Pepper Jack cheese.

This acquisition of this recipe occurred in 1990 when we were preparing to move from Maryland to North Carolina. We ate dinner weekly at a local Mexican restaurant called La Gringada because we loved their chili con queso dip. We had a lot of great memories at that restaurant including the time we realized a then 18-month old Nathaniel’s first word, Un Gee Ga, was actually his attempt to say the restaurant name. His first sentence was said,…uh, make that yelled, at the restaurant when he spied the waitress coming with our food from clear across the restaurant and he happily hollered, “FOOD COMING!” And the many times my fellow mommy friends and I would meet for a drink and that queso later at night when the kiddies were asleep. Good times, good times.

Anyway, the thought of leaving that queso dip was more than Tim could bear so he bribed the waitress with $20.00 to get the recipe from the chef. And this was it…

64 slices American cheese (I use Kraft Deli Deluxe)
5 whole jalapenos, finely minced (I use a slap chop)
1 large onion (1 cup) finely chopped (I almost puree the onions with a food processor because I like the onion flavor to permeate the cheese
1 can (15 oz) diced tomatoes, undrained (or 2-3 cups diced fresh tomatoes)
3.5 oz can diced green chilis, undrained
add water for correct consistency (about 1/2 cup)

I throw all this in a 5 quart crockpot on LOW for 2.5 to 3 hours. Stir occasionally. Add more water as needed to get the desired consistency. You can obviously tweak the ingredients to add or subtract what you like best.

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