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Chipotle Con Queso Dip
Ingredients
-
2
pounds packaged process cheese spread, cubed
-
1
10 ounce can chopped tomatoes and green chile peppers, undrained
-
1
- 3
chipotle peppers in adobo sauce, chopped
-
1
tablespoon Worcestershire sauce
-
Vegetable dippers or toasted whole wheat pita wedges
Directions
1. In a 3-1/2- or 4-quart slow cooker combine the cheese food spread, undrained tomatoes, chipotle peppers in adobo sauce, and Worcestershire sauce.
2. Cover and cook on low-heat setting for 3 to 3-1/2 hours or on high-heat setting for 1-1/2 to 1-3/4 hours. Whisk before serving. Serve warm with vegetable dippers. Keep warm on low-heat setting for up to an hour. Makes 4-1/2 cups dip.
Nutrition Facts
(Chipotle Con Queso Dip)
- Servings Per Recipe 24,
- Calories 157,
- Protein (gm) 9,
- Carbohydrate (gm) 8,
- Fat, total (gm) 10,
- Cholesterol (mg) 31,
- Saturated fat (gm) 6,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 5,
- Vitamin A (IU) 5102,
- Vitamin C (mg) 48,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 601,
- Potassium (mg) 256,
- Calcium (DV %) 222,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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