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Nouf, an all-timer on the Donostia Foods's Favorite People List, inspired this attempt at fire-roasted tomato queso dip, suitable for all "Big Games" that might be played in the upcoming weeks or any week throughout the year, because it involves hot, melted cheese which cannot be constrained by the calendar.
This queso dip features Donostia Foods Fire-Roasted Tomato & Pimiento Salad, Guindilla Peppers, and Piment d'Espelette. What cheese is used? That velveet-y kind, available everyone in America.
This was a first attempt, so perhaps you feel it needs some tweaking. But, given that I continued to dip chips and guindilla peppers (a tremendously spicy vehicle for queso conveyance), I think I'm on the right track.
Total Time: I forgot to note it. Basically, as long as it takes to melt the brick of velveet-y cheese and all the mixings.
Servings: Many.
1. Chop up some onions and guindilla peppers and sautée for a few minutes in a pot.
2. Add the can of our Fire-Roasted Tomato & Pimiento Salad, the brick of cheese (and a little cream, if you want, I did not for what you see above), and stir heartily while it all melts together.
3. Want a little more kick? Stir in some of the brine from the jar of guindilla peppers.
4. Before serving, sprinkle the Piment d'Espelette on top, and add a few whole guindilla peppers for presentation's sake.
5. Enjoy.
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