Crackhead the Cat's Chile Con Queso

1. 1

   Warm cheese to room temperature.

2. 2

   Melt butter in small saucepan, add onion and garlic, cover and sweat for 5 minutes over low heat.

3. 3

   Meanwhile, place the tomatoes, green chiles, cumin and pepper in a food processor and chop thoroughly (don't puree).

4. 4

   Add tomato mixture to pan, cook at medium heat for 3-5 minutes or until most of the water has evaporated.

5. 5

   Remove pan from heat, add cheese and stir until melted.

6. 6

   Add cream to thin as needed.

7. 7

   If you need to rewarm the dip use very low heat to avoid breaking down the cheese.

8. 8

   Serve with tortilla chips, or flour tortillas.

* Per serving · 4 servings · Values may vary.

No additional tips available.