I think I picked this tasty snack up somewhere in my college years in South Carolina. This delicious cheese dip has always been a crowd-pleaser. I don’t even have an official recipe written down for it, I just know what ingredients go in it and how to make it. The recipe calls for two cans of Mexican-Stewed tomatoes and one block of cream cheese. Melt those together and you have CCQ. It’s called CCQ, not Chile Con Queso because most queso recipes have more than two ingredients, which is why I like the abbreviation, it’s simpler. This one is so easy even my kids make it on their own. And, it’s actually one of their favorite things that I make; if I yell CCQ, they come running! They won’t even touch the orange cheese dip! See for yourself, it’s pretty amazing. I put all the ingredients in a food processor and then pour it into a medium pan, cover, and simmer the sauce on low heat for about twenty minutes. (you don't want the temperature any higher, or it will burn the sauce) If you don’t have a food processor, that is okay! (it just makes it easier if you do) You can chop the tomatoes by hand, dice the cream cheese into bite-sized cubes (to make it easier to melt) and toss that all into the pan, cover, and simmer just the same. With this method, you will need to stir the tomatoes and cheese until the cheese is melted and it's mixed well with the tomatoes. Once the sauce is hot, pour it into a serving bowl, place it right next to another bowl with your favorite tortilla chips and watch it disappear!

Recipe - CCQ

Serves: 12
Time: 30 minutes

Ingredients

2 - 14.5oz cans of Mexican-stewed tomatoes
1 (8oz) package of cream cheese

Instructions

Blend all the ingredients in a food processor and pour into a medium/large saucepan. (If you don’t have a food processor, chop the tomatoes and dice the cream cheese and then put ingredients into the saucepan). Cover and simmer on low heat for 20-30 minutes, occasionally stirring. Serve warm with tortilla chips or whatever dippers you want!