If you are a cheese-loving maniac like me, you will absolutely love this recipe!
Back in the 1980s, my friends and I spent countless hours enjoying meals at Bennigan's restaurant in Albuquerque, New Mexico. One of my favorite dishes was their incredible queso dip. Although Bennigan's is no longer around, my love for that dip has never faded. For years, I unsuccessfully tried to replicate it. Now, thanks to the internet, it’s finally time to make some dip!
**Source:** Bennigan's Cookbook
**Categories:** Appetizers
**Ingredients**
- 1/2 lb Velveeta cheese, cubed
- 3 tbsp milk
- 1/4 cup + 1 tsp diced tomatoes in juice, drained and dried
- 3 tbsp diced celery
- 3 tbsp minced jalapeño peppers, drained
- 2 tsp minced fresh cilantro
- Dash of white pepper
- 1/4 tsp granulated garlic
**Directions**
1. Cut the Velveeta cheese into 1/2-inch cubes.
2. Combine the cheese cubes with the remaining ingredients in a medium saucepan or double boiler.
3. Cook over medium heat, stirring frequently, until the cheese is melted and all ingredients are well combined. Watch carefully to prevent the cheese from scorching.
4. Once the dip is finished, remove it from the heat immediately.
5. Serve with crisp tortilla chips.
**Yields:** 2 1/4 cups
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