Chili Con Queso Dip
By Paula DeenJUMP TO RECIPE
- 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
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.