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SPICY CHEESE DIP   This dip is the perfect addition to any party. Salsa: 1 (12-ounce) can stewed tomatoes with juice 4 to 6 cloves garlic 3 whole fresh jalapenos 1 whole medium white onion 2 to 3 tablespoons chopped fresh cilantro 4 to 6 fresh Roma tomatoes Kosher salt Fresh ground pepper 1/2 lime, juiced  Preparation: Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.  1 1/2 pounds ground beef 1 large chopped onion 1 or 2 chopped jalapenos 1 tablespoon freshly chopped garlic Salt and pepper 2 pounds velveta cheese, cubed 1 can cream of mushroom soup 1/4 cup whole milk Tortilla chips Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a 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.   |
