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Chile Con Queso - A wonderful spicy cheese dip
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Will Aitchison - will1217@concentric.net


  • 1 medium onion finely chopped
  • 1-1/2 tbsp (20 ml) olive oil
  • 1-1/2 tbsp (20 ml) butter
  • 3 or more Jalapeno Chiles (depending upon taste), broadly chopped and seeded
  • 4 medium tomatoes, chopped
  • 2 packages of cream cheese (even the fat free stuff will do, though it's not best)
  • 1 pint, half-and-half
  • Saute the onion in the olive oil and butter until clear.
  • Add the tomatoes and chiles, bring to boil, and simmer for at least 15 minutes to reduce liquid and set the flavor.
  • Stir in cream cheese, using whisk to distribute and mix.
  • When cream cheese is melted, add half-and-half.
  • Serve with any dipping food, including tortilla chips, carrots, tomatoes, celery, etc.
This is an adaptation of a wonderful recipe once served in a now-defunct Mexican restaurant in Arlington, Virginia. At least, it's my attempt to adapt the recipe.

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