Cream Cheese With Jalapeenos - Chili Con Queso

Course : Chili
Serves: 20
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2 tablespoons butter
1 large onion -- finely minced
2 medium seeded peeled tomatoes -- chopped
8 ounces cream cheese
3/4 cup heavy cream
1 cup pickled jalapenos chopped
1/2 teaspoon salt
4 slices bacon -- cooked and crumbled

Preparation / Directions:

1. Melt butter in a sklillet and cook the onion until soft. 2. Add the tomatoes and cokk for 15 minutes over medium heat until sauce is thick. 3. Add the cream cheese,c ream and jalapeno peppers. Stir over low heat until cheese had melted completely; do not boil. Season with salt. 4. Pour into serving dish and spinkle with crumbled bacon Notes: Tried 12/24/98 for Orphan Christmas party. Easy to make this dip is a nice orange colour and has a nice spicy kick to it. This was very popular this year. Best served at room temp, if you refrigerate it, heat for 1-2 minutes in the microwave before serving or it will be too thick.


Nutritional Information:

90 Calories (kcal); 9g Total Fat; (88% calories from fat); 1g Protein; 1g Carbohydrate; 29mg Cholesterol; 122mg Sodium

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