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Chili Con Queso

Yield Makes about 4 cups
Dotty says chicken broth mellows the flavor of this cheese dip and gives it a smoother texture. Keep warm in a 1-quart stockpot or fondue pot.


  • 1 small onion, chopped
  • 1/2 to 3/4 cup chicken broth, divided
  • 1 (16-ounce) loaf pasteurized prepared cheese product, cubed
  • 1 (10-ounce) can tomatoes with green chiles, drained
  • Tortilla chips

How to Make It

  1. Cook onion in 1 tablespoon chicken broth in large saucepan over low heat 5 minutes or until tender, stirring often. Stir in cheese and tomatoes until cheese begins to melt; stir in chicken broth, 1/4 cup at a time, until dip is desired consistency. Serve with tortilla chips.

  2. Note: For testing purposes only, we used Velveeta for pasteurized prepared cheese product.