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Hot Chili Con Queso Dip Recipe
|Half and half cream||1 1⁄2 Cup (24 tbs), scalded|
|Monterey jack cheese||1⁄2 Pound, grated|
|Sharp process cheese||1⁄2 Pound, grated|
|Onion||1⁄2 Medium, minced|
|Garlic||1 Clove (5 gm), minced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Canned green chili peppers||4 Ounce, drained seeded and chopped|
|Chopped jalapeno chili peppers||2 Tablespoon|
|Cayenne pepper||1 Dash|
Serving size: Complete recipe
Calories 2438 Calories from Fat 1524
% Daily Value*
Total Fat 182 g279.5%
Saturated Fat 109 g544.9%
Trans Fat 0 g
Cholesterol 592.6 mg
Sodium 5966 mg248.6%
Total Carbohydrates 70 g23.3%
Dietary Fiber 5.6 g22.3%
Sugars 6.8 g
Protein 123 g245.2%
Vitamin A 130.3% Vitamin C 107.9%
Calcium 371.2% Iron 29.3%
*Based on a 2000 Calorie diet
Turn to high setting and stir in grated cheeses.
In small skillet or saucepan, melt butter and saute onion and garlic until onion is tender.
Add wine and stir well.
Add to cheese mixture in crock pot.
Combine the flour and water and stir in with remaining ingredients.
Cover and cook on high setting for about 30 minutes or until cheese begins to melt.
Turn to low setting and stir about 2 or 3 times during first hour until smooth.
Allow to cook on low setting for 3 to 5 hours, stirring occasionally.
One hour before serving, remove cover.
Add an additional 2 tablespoons flour and 2 tablespoons water if dip becomes too thin.