This recipe is my husbands’ favorite snack by far. I often make a double batch if I am taking it to a party, and usually don’t bring home any leftovers. The recipe also cuts in half very nicely as well. The spice level is completely adjustable, depending on what salsa you use, you can even mix and match! Serve it warm, room temp or even chilled.
Chili Con Queso
Makes about 3 cups
Prep time: 20 minutes
1 Tbsp butter
1 medium onion, minced
12 oz Salsa
1/2 tsp oregano (optional but highly recommended)
16 oz cream cheese
1/4-1/2 cup milk
In a large sauce-pan melt the butter. Saute the onion and garlic over medium-low heat until tender (about 5-10 mintues, stirring often). Stir in the remaining ingredients, until the cream cheese is completley blended. Add milk as needed to reach a scoopable consistancy. (In some cases you might not need any addtional milk)
Serve with tortilla chips. This also holds very well in a crock pot!