Chile Con Queso

Timesaving recipe
Vegetarian recipe
Makes 2 cups

In The Texas Cowboy Cookbook, Rob Walsh recommends serving this dip with tortilla chips or as a topping for tacos, chalupas or Frito pie. Why not a dunkable for potato tots, too? Walsh said the dish can be made in a double boiler or microwave but he also recommends a slow cooker. “You can leave it there for hours, ladling small amounts into serving bowls while the rest stays warm,” he wrote.

1 pound Velveeta cheese, cut into 1-inch cubes
1 can (10 ounces) diced tomatoes with green chiles (such as Ro-Tel)

Melt cheese in a slow cooker or double boiler. Stir in tomatoes with green chiles. Serve warm.

PER TABLESPOON: 56 calories; 3 g protein; 1 g carbohydrates; 0 fiber; 5 g fat (3 g saturated); 13 mg cholesterol; 186 mg sodium