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Cheese dip
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Jason’s Chili con Queso | |
1/3 Cup | Shortening |
1/2 cup | flour, (velveeta) , 1/4 flour cheese |
2 Tbsp. | ground Cumin |
1 Tbsp | Cumin seed |
1 Tbsp. | McCormick Chili Powder |
1 clove | fresh garlic, minced, (or equivalent in garlic powder) |
1 can | Ro-tel |
1-1/2 to 2 Cups | water |
1 tsp. | Salt |
½ tsp. | Ground Cayenne red pepper, (optional) |
1 lb. | American cheese cubed, (Velveeta optional) |
Chips
Melt shortening on meduium high heat in a medium saucepan, add flour and stir until a thick paste is formed, quickly add spices, minced garlici and Ro-tel. (Mixture will be very thick after adding the Ro-tel, Hint: I put all of the spices in a small bowl before melting the shortening, you don't want the paste to brown). Add water and stir thoroughly with a whisk. After mixture begins to thicken, reduce heat to medium low and add salt, red pepper and cheese. Stir occasionally allowing the cheese to melt.
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