• Preparation Time 15 minutes
  • Cooking Time 10 minutes
  • Makes 6 appetizer servings


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  • 2 tbsp butter
  • 1 onion, chopped
  • 1/2 red pepper, seeded and finely chopped
  • 1 tbsp mild chili powder
  • 1 tsp dried oregano
  • 3 tbsp Robin Hood® All Purpose Flour
  • 1 can Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 1 1/2 cups grated Cheddar or Monterey Jack cheese
  • 1 can chopped green chilies
  • 2 green onions, chopped
  • Salt and pepper
  • 2 tbsp chopped fresh parsley or cilantro

Serving Size: 6 appetizer servings


Serving Size: 6 appetizer servings

  • In a saucepan, melt butter over medium-high heat. Add onion and pepper and cook, stirring for 2 minutes, until softened. Add chili powder and oregano and cook 30 seconds.
  • Stir in flour and cook, stirring for 2 minutes. Stir in evaporated milk. Bring to a gentle boil, stirring. Cook for 3 minutes until thickened. Remove from heat. Stir in cheese, chopped chilies and green onion. Season with salt and pepper.
  • Transfer con queso dip to a shallow serving dish. Sprinkle with parsley or cilantro. Serve with a basket of tortilla chips or warmed flour tortillas.


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