4.5 from 2 reviews

Classic Tex-Mex dip


  • 1 very large onion, diced
  • 2 tablespoons bacon fat, butter, or margarine (oleo)
  • 1 or 2 cans tomatoes with green peppers
  • 2 pounds Velveeta (or Easy Melt cheese)
  • Optional additions:
  • cooked chorizo
  • black or pinto beans, cooked
  • cooked bacon cubes
  • beef taco filling
  • guacamole or avocado chunks
  • Tortilla chips for serving


  1. In a large skillet, saute onion in fat until soft and translucent, about 5 minutes over medium heat.
  2. Add tomatoes and peppers.
  3. Cube cheese (1″) and add to skillet. Stir over low heat until smooth and melted.
  4. Add optional ingredients.
  5. Keep warm in a slow-cooker over low heat. If your cooker doesn’t have a removable insert, save yourself a lot of trouble and fill the cooker up 1/2 way with water, put your queso in a glass or metal bowl that fits in the cooker, resting on the lip, and use the slow cooker as a double-boiler. Much easier to wash the bowl that way.
  6. (This will also keep in the refrigerator up to 2 weeks with no problemos.)

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