Back in 1939, Sunset published a dip recipe from reader M.K.C. of Elk Grove, California, for La Salsa con Queso--"a lively dish from Mexico," as we described it, made with canned tomatoes, diced American cheese, and a whisper of fresh chile. While its origins are up for debate--Texas and Arkansas have also claimed the recipe--the dip (now called chile con queso, or simply queso) is still a crowd-pleaser. Our update on the classic, perfect for Super Bowl Sunday or another sports fest, is made with fresh hot salsa plus hot sauce--but keeps the Velveeta for that chip-coating cling.
1 3/4 cups chopped onion (1 large)
2 tablespoons salted butter
1 cup fresh, fairly liquidy hot salsa
1 pound shredded processed American cheese, such as Velveeta
1/2 cup plain whole-milk yogurt
1 to 2 tbsp. hot sauce, such as Tapatío
Bell pepper strips and tortilla chips
How to Make It
Preheat a serving bowl with boiling water. In a large saucepan over medium-high heat, sauté onion in butter until soft, 10 minutes. Stir in salsa, bring to a boil, and remove from heat. Add cheese and stir until mostly melted, 3 minutes. Stir in yogurt and hot sauce and cook over medium-low heat until steaming (don't simmer), 5 minutes.
Drain water from serving bowl, add chile con queso, and serve with bell pepper strips and tortilla chips.
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