Written by Queso Dip and variations
1/2 onion, chopped very fine
1 Tbsp oleo/marg
8 oz cream cheese, cubed
1 C cheese, cubed or grated (I used colby/jack)
3 roasted anaheim peppers, seeded and chopped
1/2 a red pepper, roasted, seeded and chopped
1/2 to 1 C salsa
1/2 Tbsp chili powder
good dash garlic powder
dash of cumin powder
In a microwave proof bowl place the onion and oleo, cover and cook for 2 minutes until onion is soft. Add the rest of the ingredients, mix a bit, recover and microwave for 2 minutes on 70% power until the cheeses start to get soft. Remove cover and stir to combine all ingredients well. Recover and microwave at 70% for another 3 minutes until heated through. Here’s the trick if you only need an appetizer for six or less, halve the dip. Serve half warm now with corn chips or “scoops”. Refrigerate the other half and use within the next two days for one of the options below. Or if you need a dip for a larger party use it all but serve it in a warmer.
Idea’s for extra dip:
Chicken taco’s – Stir in 1.5 to 2 C of cooked, shredded chicken meat and heat through – serve with warm flour tortilla’s, shredded lettuce, salsa, etc.
Chicken enchilada’s – Stir in 2 C of cooked, shredded chicken meat and roll in tortillas, place in baking disk, smother with your favorite enchilada sauce (either green or red) top with additional shredded cheese and some sliced olives for color – Bake @ 350 for 25-30 minutes, until bubbly through.
Carne Queso Dip – brown a pound of ground beef (or pork), drain, add (to taste) some chopped jalapenos, add ⅛ tsp of cumin, ¼ tsp oregano and the dip – cover for about 5-7 minutes over med-lo meat until melted through. Taste – may need salt, pepper or a good dash of hot sauce depending on preference. Serve over nacho chips, or as a party dip.
