Kejal and Katie hosted a Chip & Dip Party that called for the mini crockpot. I went for this Queso Dip from Better Homes and Gardens. Though it looks creamy and fatty, I actually pulled it from The Dieter's Cookbook. So it's not too unhealthy.
The dip turned out quite a bit spicier than I intended, so I diluted with more cream cheese and shredded cheddar--didn't help the healthy factor. The party-goers still called it the dip with some kick. So if you're into kick, give this one a try.
Queso Dip
Start to Finish: 20 minutes
Makes: 2¼ cups
Ingredients
¼ cup chopped onion
2 cloves garlic, minced
2 tablespoons water
1 14-½-ounce can stewed tomatoes, drained and cut up
1 4-½-ounce can chopped green chile peppers, drained
½ to ¾ teaspoon chili powder
¼ teaspoon bottled hot pepper sauce
1 cup shredded reduced-fat cheddar cheese (4 ounces)
3 ounces cream cheese, cubed
3 ounces fat-free cream cheese, cubed
Directions
In a 2-quart saucepan combine onion, garlic, and water. Bring to boiling. Cook, uncovered, over medium heat for 2 to 3 minutes or until water has evaporated. Add tomatoes, chiles, chili powder, and hot pepper sauce. Cook and stir until heated through. Add cheddar cheese and cream cheeses. Cook and stir over low heat until cheese is melted. Serve immediately with Tortilla Crisps and/or fresh vegetables.
From Better Homes and Gardens
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