Every year, our family has a little get-together for Cinco de Mayo. It’s a great excuse to eat several of our favorite Mexican dishes in one day. What Cinco de Mayo party would be complete without chips and dip? I decided to experiment with a new recipe this year, and I know it’s going to be a huge hit! Warning: do not make this recipe if you struggle with self control – once you start eating this, you won’t be able to stop!
- 1 16-oz block Velveeta
- 8 oz Monterrey Jack, shredded
- 1 C milk
- 1 15-oz can chili, no beans
- 2 tsp paprika
- 1 TBS chili powder
- 1 tsp cumin
- 1 TBS lime juice
Cut Velveeta into cubes. Combine Velveeta in medium saucepan with remaining ingredients, except for the Monterrey Jack cheese. Heat over medium heat, stirring frequently, until Velveeta has completely melted. Remove from heat. Stir in Monterrey Jack and stir until completely melted.
Store any leftover (if you have any) queso dip in a covered dish in the refrigerator.