Crock Pot Chile Con Queso

This is my all time favorite cheese dip! I first made this recipe when I got my first crock pot eons ago. I lost the recipe but found it again on Southerfood.about.com.

• Ready In: 6 hrs 20 mins
• Yields: 1 pot

Ingredients

• 1 1⁄2 cups half-and-half, scalded
• 1 1⁄2 lbs  grated monterey jack cheese
• 1⁄2 lb  grated sharp cheddar cheese
• 1  tablespoon butter
• 1⁄2 onion, minced
• 1  garlic clove, minced
• 1⁄4 cup dry white wine
• 1⁄4 cup flour
• 1⁄4 cup water
• 1 (4 ounce) can  chopped green chilies
• 1 -2  tablespoon  chopped  jalapeno
•  salt and pepper
• 1  dash cayenne pepper

Directions

1. Pour scalded half and half into buttered crock pot.
2. Turn to high and stir in cheeses.
3. In small skillet, saute onion and garlic in butter until onion is tender.
4. Combine flour with water and stir.
5. Add wine and stir well.
6. Add to cheese mixture.
7. Cook covered on high for 30 minutes or until cheese begins to melt.
8. Turn to low and cook about 4-6 hours, stirring 2-3 times during the first hour and occasionally after that.
9. Serve warm with tortilla chips or other dippers.