Chile Cheese Dip
By: Anonymous
Published: Friday, January 1, 2010 - 3:51am

Ingredients




1 box Ritz crackers
1 box of Velveeta cheese, not refrigerated
1 pkg. of cream cheese
1 can of diced chiles, med. hot
1 can of diced jalapeno peppers, hot

Preparation

1 Note: If Velveeta is refrigerated or kind of old, it will have a tendency to crack. It won't hurt the taste, but it won't look as good. 2 On a sheet of waxed paper, place Velveeta, with palm of hands slightly flatten, place another sheet of waxed paper over it and roll flat with rolling pin to a approximately size of 18 x 12 x 1/2 inch thick (12 x 7 for half the recipe). Remove top sheet of waxed paper. 3 If cream cheese has been in refrigerator, before you remove paper squeeze to soften it up. Spread it evenly over rolled out cheese. Spread diced chiles evenly to within 1/2 to 1 inch of edges. Spread jalapenos evenly. Take edges of waxed paper and fold edges in 1 to 1 1/2 inch all the way around folding back to waxed paper on the way. There is no reason to completely seal. Flip a plate or platter over it making sure to center it, slide hand under waxed paper and flip. Remove wax paper and you are done. 4 If you want less spicy don't add jalapenos. Add any other spreadable cheese or even thick salad dressing. Add salsa. Add crumpled bacon. Guacamole. Add diced cold cuts, ham or salami. Use different crackers or chips. Use your imagination, just remember it has to be refrigerated so you cannot use something like cooked hamburger.