If you are a cheese loving maniac like me you will love, love, looooove this!
Way back in the 1980s my crew spent many hours chowing down at Bennigan's restaurant in Albuquerque, New Mexico. One of my favorite treats was their amazing queso dip. Bennigan's went away but my love that dip never went away. For years I tried unsuccessfully tried to replicate it. Now thanks to the internet ... it's time to make some dip!
Source: Bennigans cookbook
Categories: Appetizers
Ingredients
- 1/2 lb velveeta cheese, cubed
- 3 tbsp milk
- 1/4 c+1tsp tomatoes in juice, diced, drained, dry
- 3 tbsp celery, diced
- 3 tbsp jalapeno peppers mined and drained
- 2 tsp fresh cilantro, minced
- dash white pepper
- 1/4 tsp granulated garlic
Directions
Cut cheese into 1/2" cubes
Combine cheese cubes with remaining ingredients in a medium saucepan or double boiler
Cook over medium heat, stirring frequently until cheese is melted and all ingredients are combined. Watch carefully to avoid scorching the cheese.
Once dip is done, remove from heat immediately
Serve with crisp tortilla chips.
Makes 2 1/4Cups
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