Chili Con Queso

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.


Makes about 4 cups

Recipe from

Southern Living


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


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.

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