Sunday, December 14, 2008
John's Easy Queso Dip
1 lb 2% Velveeta Cheese (other cheese, especially sharp cheddar may be substituted)
14.5 oz can of diced, peeled tomatoes
2 to 5 jalapenos
Optional: garlic, other peppers, white or green onions, cilantro, crumbled meat
Empty the can of tomatoes into a small slow cooker and turn the cooker on high. I add a teaspoon of minced garlic at this point, but you can get by without it. Remove seeds from jalapenos and dice. 2 or 3, depending on size, is the right spice level for most people. Add them to your tomatoes, and cook on high about 45 minutes, then turn heat to low and add your Velveeta (I use the Kroger brand), cut into 1/2" cubes. Simmer about 30 minutes, stirring every 10 or so, and then turn your heat down to warm. Serve immediately or up to 2 hours later.
This is a really good party recipe, because it's easy to adjust your time if you're not certain when your guests will be ready to eat. If the tomatoes begin to cook down, just add a little water and turn them down to low until you're ready to add the cheese. Surprisingly enough, about 30% blue cheese is excellent in this recipe. If your like your food super cheesy, add about 20% more cheese (I think my starting ratio is a good one because the cheese doesn't overpower). Serve with tortilla chips, salsa, and sour cream, or add black beans and tortillas and make it a meal. I've had vegetarians at many past parties, but 1/3 cup of crumbled bacon or chorizo should make a nice addition.