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Chili Con Queso Dip



Yield: 1 recipe
16 oz pasteurized process cheese
-spread -; cut into cubes
3/4 c canned tomatoes, chopped
1 tb hot chili peppers - finely
-chopped


Place cheese cubes in the top of a double boiler over boiling water. Stir constantly until cheese is melted. Stir in tomatoes and hot peppers until well blended and creamy. Serve hot with tortilla or corn chips.
NOTE: Dip must be kept hot during serving in order to prevent excess thickening. A hot plate or chafing dish may be used.
Makes 2-1/2 cups













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