Back in the 1970s my mother-in-law went to Texas to visit her cousin. While there she had this dip and loved it. There was nothing like it up in her northeast neighborhood so she asked for the recipe (it was on a Velveeta box) and brought it home. Soon it would be everywhere. She loved that she had something new for everyone to try.
Verdict: We still bring out this recipe every once in awhile for fun and flavor. It adds some flavor to a buffet and is a great filler for tacos! It is best kept warm over a low sterno flame or double boiler. Stir often to keep from burning or sticking to the bottom.
1970s Throwback Recipe: Con Queso Dips
- 1/2 lb Velveeta Cheese product
- 1 tablespoon olive oil
- 1/2 onion, small dice
- 1 tomato, small dice
- 1 (4 oz) can chopped green chilis
- Saute’ onion and tomato in a small skillet over medium heat until onions is translucent and tender. Remove from heat.
- Melt Velveeta in a double broiler. Once melted stir in onion mixture and chilis to the cheese. Taste and adjust spices as needed.
- Serve hot. Keep dip hot over a burner or in a slow cooker. If mixture thickens add a tablespoon of milk and stir well.