The big game is this weekend and if you live in the Midwest like me you are probably too cold to plan your menu. However if you start planning, I have a Chili Con Queso recipe that is a crowd pleaser. It’s inspired by a recipe from BigOven for Carlos O’Kelly’s Chile Con Queso, My daughter gives it a thumbs up and I know your guests will too. This is dannyspharmacy.com an incredibly velvety queso dip that is so good you’ll run out of it before the game is even over.
Cut the 32 oz. block of Velveeta into cubes and then mix it with 2 tablespoons of butter, 2 (10 oz.) cans of Rotel Mild Tomatoes and Chiles drained, and 8 oz. of sour cream. Melt the mixture in a pan over low heat or a slow cooker.
Serve with tortilla chips and enjoy!
Chili Con Queso
Ingredients
- 32 oz. Velveeta Cheese
- 2 tbsp. butter
- 2 (10 oz.) cans Rotel Mild Tomatoes and Chiles Drained
- 8 oz. Sour Cream
Instructions
- Cut the 32 oz. block of Velveeta into cubes and then mix it with 2 tablespoons of butter, 2 (10 oz.) cans of Rotel Mild Tomatoes and Chiles drained, and 8 oz. of sour cream. Melt the mixture in a pan over low heat or a slow cooker.
