Chile con Queso

Ingredients

• 1/4 cup butter or margarine
• 1 small onion, finely chopped
• 1 (4-oz.) jar diced pimiento, undrained
• 2 (4-oz.) cans roasted diced green chiles
• 1 cup cottage cheese
• 2 (16-oz.) loaves pasteurized prepared cheese product, cubed
• 1 (5-oz.) can evaporated milk
• Assorted tortilla and corn chips
• Toppings: grape tomato halves, pickled jalapeño slices

Preparation

1. 1. Melt butter in a large skillet over medium heat; add onion, and sauté until tender. Stir in diced pimiento and roasted green chiles, and sauté 1 minute. Set aside.
2. 2. Process 1 cup cottage cheese in blender until creamy.
3. 3. Place onion mixture, cottage cheese, and cubed cheese in a 4-qt. slow cooker; stir in evaporated milk. Cover and cook on LOW 1 hour and 20 minutes, stirring gently every 20 minutes. Stir before serving. Serve with assorted tortilla and corn chips and desired toppings.