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Chili Con Queso (Mexican Cheese Dip)

Diane Goosney
Paul Goosney

  • 2 Tbsp butter
  • 1 large onion, chopped
  • 2 Tbsp flour
  • 19 oz can Mexican spice stewed tomatoes

  • 2 tsp chili powder

  • 125 g pkg cream cheese, softened and cubed

  • 1 ½ cups shredded cheddar cheese
  • 2 tsp Worcestershire sauce

Melt butter in a large heavy saucepan over medium heat. Saute onion for 3 minutes, or until tender. Stir flour into tomatoes. Add tomato mixture, chili powder and Worcestershire sauce to onion mixture. Bring to a boil, stirring constantly. Stir in cream cheese and cheddar cheese. Heat over low heat until melted and smooth, stirring occasionally. Pour into serving dish. Serve warm with tortilla chips or vegetables.