This chili con queso dip was a staple at every party my parent’s had when we were growing up. It was always a crowd favorite. I haven’t made it in years, but decided it would be the perfect pandemic super bowl snack (no big party, just my sisters and I outside socially distanced)
2-3 TBS canola or vegetable oil
2 medium onions, chopped
2 TBS flour
1 cup chicken broth
1 cup sour cream
two-4 ounce jars diced pimientos
one-7 ounce can diced green chiles
6 cups sharp cheddar cheese, grated
I use a large cast iron pan to make mine because it has deep sides. Heat the oil and add the onions. Cook, stirring until soft. Blend in the flour. Gradually add the broth and then the sour cream. Heat until bubbling and slightly thickened. Stir in the chiles and pimientos. Gradually add the cheese until melted.
I like to transfer it to an electric fondue pot and heat on low the day of the party. Back in the day, before “double dipping” became a no-no, people would just stand around the bowl and dip in together (which probably was not a good idea!) … but being covid safe, and let’s face it, more hygienic, I’ll have small bowls for everyone.
That’s it! Serve with some nice salty tortilla chips and voilà you have a party favorite!
You cannot direct the wind, but you can adjust the sails!