Saturday, May 21, 2016

Copycat Carlos O'Kelly's Chile Con Queso Dip


Have you always wished you could make a dish you love at a restaurant at home. If you are a fan of the Chile Con Queso Dip they serve at Carlos O'Kelly's, try this copycat recipe. Ingredients you will need are butter, Velveeta cheese, sour cream, tomatoes and green chilies and seasonings. Serve this delicious dip with your favorite chips, cracker, or veggies. This is very quick and easy dip to make, keep the ingredients on hand and you can have a quick dip to munch on.

2 tablespoons real butter, sliced
1 lb. box Velveeta cheese, cut into chunk
8 oz. container sour cream
10 oz. can tomatoes and chilies, do not drain
1 1/2 tsp. garlic powder
1/2 tsp. kosher salt

Step 1: Combine butter, Velveeta cheese chunks, sour cream, tomatoes and green chilies, garlic powder and kosher salt in a crock pot or non-stick 2-quart saucepan.
Step 2: Warm over low heat, stirring often, until the cheese is melted and smooth.
Step 3: Dip will thicken when cooled.
Step 4: Serve the dip with your favorite chips, cracker or dipping veggies.
This recipe makes about 3 ½ cups of dip.
If you prefer a hotter, spicier dip, use hot tomatoes and green chilies or add a few dashes of Tabasco sauce.
Make sure you warm over low heat or it will burn.

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