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Cheese: Spicy Cheese Dip

Source of Recipe

Janet Higgens


List of Ingredients

SALSA:
12 ounces stewed tomatoes with juice
6 cloves garlic
3 whole fresh jalapenos
1 whole medium white onion
2 tbl. chopped fresh cilantro -- (2 to 3)
4 fresh Roma tomatoes -- (4 to 6)
kosher salt
fresh ground black pepper
1/2 lime, juiced

OTHER:
1 1/2 pounds ground beef
1 large chopped onion
1 chopped jalapenos -- (1 to 2)
1 tablespoon freshly chopped garlic
salt and pepper
2 pounds Velveeta cheese
1 can cream of mushroom soup
1/4 cup milk
tortilla chips



Recipe

SALSA: Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.

DIP: Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to crockpot and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.