Thursday, 7 July 2011

Dip...Chilli con Queso

1lb Velveeta Mexican Cheese
12 ounces cream cheese
3 tomatoes (chopped)
1 bunch green onions (chopped)
3-6 jalapeno peppers (seeded and chopped)
2-3 garlic cloves (minced)
½ bunch cilantro (chopped)
black pepper (to taste)
Cooking Instructions:

Step 1: In a microwave safe dish melt Velveeta and cream cheese until smooth. Stir in tomatoes, green onions, jalapeno peppers, garlic, cilantro and black pepper. You can also use a slow cooker or melt the cheeses on the stove top.
Step 2: Serve warm and eat with tortilla chips.

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