Chili Con Queso Dip

         Yield: 1 Recipe
Categories: Dip/spread, Snacks

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 Calories per 1 tablespoon serving: About 35