Bah.... though the chili cheese dip sounds great, and i'm a big fan of velveeta in lots of places (in my five-cheese mac-n-cheese, a big chunk on top of a burger), my sunday favorite is much simpler:
Fresh pico de gallo:
Fresh tomatos.
Fresh onions.
Fresh jalapenos.
Fresh cilantro.
:)
"Wade" wrote:
See.. I'm not a fan of the 'traditional' tomato salsa dip. Too vegetarian for me, or something. Or not enough cheese.
I like queso dips, or more of a chilli dip.
"Formo" wrote:
Ah, but the difference between fresh salsa and cooked salsa is...well, the difference between Gloria Estafan in a miniskirt and George Lopez . :)
Point about cheese is well taken, tho -- which is why I never use salsa, any kind, when making nachos, but lotsa cheese.
"Wade" wrote: