A cheddar cheese dip for the crockpot, chile con queso, shared by Myron. This version is made with Cheddar cheese, pimiento, tomatoes, and jalapeno peppers.
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 can jalapeno peppers, chopped
- 1 15 1/2 oz. tomatoes, chopped, undrained
- 1 jar pimiento, chopped, drained
- 3/4 cup cheddar cheese, grated
- salt and pepper, to taste
Saute onion in butter in medium saucepan. Combine jalapeno peppers, tomatoes, and pimiento with onion. Heat; let simmer for 10 - 15 minutes to meld the flavors. Add cheddar cheese, mixing thoroughly until melted. Serve immediately.
Note: you can add browned ground beef or sausage if you'd like; and use Velveeta instead of the cheddar cheese.
Posted by Myron
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Jalapeno Cheese Dip
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Dips and Spreads