Hot Chili Con Queso Dip Recipe


MethodMain Ingredient


 Half and half cream1 1⁄2 Cup (24 tbs), scalded
 Monterey jack cheese1⁄2 Pound, grated
 Sharp process cheese1⁄2 Pound, grated
 Butter1 Tablespoon
 Onion1⁄2 Medium, minced
 Garlic1 Clove (5 gm), minced
 Dry white wine1⁄4 Cup (4 tbs)
 Flour1⁄4 Cup (4 tbs)
 Water1⁄4 Cup (4 tbs)
 Canned green chili peppers4 Ounce, drained seeded and chopped
 Chopped jalapeno chili peppers2 Tablespoon
 Cayenne pepper1 Dash
 Salt To Taste
 Pepper To Taste

Nutrition Facts

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


Pour scalded cream into buttered crock pot.
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.