Chile Con Queso Dip
like Carlos O'Kelly's®
This dip is so smooth and mild with a delightful Tex-Mex flavor
that even the most tender-tongue will lick the bowl clean!

Recipe By: Davis Sickmon & Wanda Wilson (an ex-employee)
Submitted By: Heather Sickmon
Yield: approx. 3 1/2 cups of dip
Prep. Time: 1:00 or less

2 Tbls. real butter - sliced
1 lb. box Velveeta® process cheese food - sliced
8 oz. container sour cream
10 oz. can Ro*Tel® tomatoes and chilies
1 1/2 tsp. garlic powder
1/2 tsp. kosher salt

-Combine all ingredients in a crock pot or non-stick 2-quart saucepan. Warm over low heat, stirring often, until melted and smooth. Dip will thicken greatly when cooled.

Notes: Serve with your favorite chips or dipping veggies. If you prefer a hotter, spicier dip, use Hot Ro*Tel® or add a few dashes of Tabasco® sauce.

Similar Recipes: Chile Con Queso

• My husband and I are HUGE fans of the Carlos Con Queso, and I looked online to see if I could find a recipe - your came up, I tried it, and it is AMAZING! However, I altered it to use one tsp. each of garlic powder and kosher salt, the original tasted a bit garlicky for us. Awesome, thanks!

• This is the best cheese dip ever...I make it for football games, and I have to eat before I set it out because its gone!!.

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