Recipe courtesy of Janet Higgins

Spicy Cheese Dip

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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

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


  1. 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.;
  2. 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 slow cooker 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.
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