SPICY CHEESE DIP

By gaster16

Ingredients

• 1 (12 oz.) can stewed tomatoes with juice
• 4-6 cloves garlic
• 3 whole fresh jalapenos
• 1 whole medium white onion
• 2-3 tablespoons chopped fresh cilantro
• 6 fresh Roma tomatoes
• Kosher salt
• Fresh ground pepper
• 1/2 lime juiced
• 1-1/2 lbs. ground beef
• 1 large onion chopped
• 1-2 chopped jalapenos
• 1 tablespoon freshly chopped garlic
• Salt and pepper
• 2 lbs. velveeta cheese cubed
• 1 can cream of mushroom soup
• 1/4 cup whole milk

Preparation

Step 1

Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno 2-3 tablespoons of cilantro and 4-6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in large bowl. Season with kosher salt, salt and pepper and lime juice.

Cook ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in small bowl. Add the beef mixture to crockpot and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.