Pumpkin Queso Dip
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Ingredients
- 1 can (15 oz) pumpkin purée
- 1 can (8 oz) diced tomatoes
- 1/2 can (2.5 oz) chopped hot chiles
- 1/2 sprig (½ oz) fresh cilantro , finely chopped (optional as garnish)
- 1 package (12 oz) Andrew & Everett Melting Cheese
- 1 bag tortilla chips
- 1/4 cup light sour cream (optional)
Instructions
- Cut Melting Cheese into 1-inch cubes.
- Add Melting Cheese cubes into medium pot over medium heat. Stir occasionally.
- Once cheese has completely melted, stir pumpkin puree into cheese. Stir for 2-3 minutes.
- Add diced tomatoes and chiles to melting cheese. Stir for 2-3 minutes more.
- Once ingredients have completely mixed together reduce heat to medium-low, OR transfer queso into crockpot at low heat. Serve with tortilla chips, baby carrots and veggies and sour cream.
Recipe Notes
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