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Albuquerque Cheese Dip
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Flavorful, but not hot!

Connie L.


  • 1 pound velveeta cheese
  • 5 slices of bacon, crumbled
  • 1/2 cup (125 ml) finely chopped onion
  • 1/2 cup (125 ml) milk
  • 1/4 cup (60 ml) chopped tomato
  • tabasco to taste
  • Cook bacon. Crumble.
  • Cook onion in bacon drippings until tender.
  • On low heat, add milk to pan, then add sliced cheese to pan and melt.
  • Just before serving add tomatoes and tobasco.
  • Serve with french bread or tortillas.
A friend first made this when we were single in Albuquerque. Every time I've made it for a party, it has literally flown out of the bowl. The bacon is the crucial ingredient, it just doesn't taste right without it!

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