"Mema's" Chili Con Queso
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2 pounds Velveeta cheese, cubed
1 bag (2 cups) Kraft Mexican cheese (blend of 4 cheeses)
1 pint whipping or heavy cream
1 jar (24 ounces) Chi Chi's salsa, mild to hot
Large loaf of rye bread
In heavy pan over low flame, combine Velveeta and Mexican cheeses, cream and salsa, stirring well to mix.
Serve in a large loaf of hollowed-out rye bread. Save chunks of bread for dipping.