Title: Chili Con Queso Dip
Categories: Snacks, Dip/spread
Yield: 1 Recipe

16 oz Pasteurized process cheese
-spread - cut into cubes
3/4 c Canned tomatoes, chopped
1 tb Hot chili peppers
-- finely chopped

Place cheese cubes in the top of a double boiler over boiling water. Stir
constantly until cheese is melted. Stir in tomatoes and hot peppers until
well blended 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip