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Chili Con Queso Dip

By Paula Deen

Ingredients

  • 1 lb package processed cheddar cheese
  • 1 16-ounce can drained diced tomatoes
  • 1 4-ounce can diced green chiles
  • 2 teaspoons Paula Deen's Hot Sauce

Directions

In a medium saucepot, slowly melt cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well. Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.