Chili Con Quotis

Lilly Pulitzer once famously said,“That’s what life is all about: Let’s have a party. Let’s have it tonight!” We here at River Road Recipes couldn’t agree more!  We love any excuse to throw a party, and casual, last minute affairs with a few close friends always seem to be the most fun. Whether you are planning a big shindig for Cinco de Mayo or hosting an impromptu girl’s night with your two best girlfriends, this delicious dip from River Road Recipes I has the perfect amount of spice and is a breeze to toss together. Once you’ve made it, be sure to share the fun – take a picture and tag it #RiverRoadRecipes!

Chili Con Quotis, RRR I p. 223

Chili Con Quotis, RRR I. Photo by Don Kadair.


  • 2 large onions, chopped
  • 1 garlic clove, chopped
  • 1/4 cup salad oil (olive oil)
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons chopped green chili peppers
  • 1 lb processed cheese (like Velveeta)
  • 1 No. 2 Can (14.5 oz can) red tomatoes, drained and chopped
  • 1 tablespoon cornstarch


  1. Saute onions and garlic in oil.
  2. Add peppers and Worcestershire sauce.
  3. Melt cheese in top of double boiler; add to cheese the chopped tomatoes along with onion mixture.
  4. Add cornstarch, stirring until thick.
  5. Serve hot in chafing dish and corn chips for dipping!

Fiesta Dip

Fiesta Dip

Photo: Jessica McVea

In celebration of upcoming Cinco de Mayo next week, here is a quick and easy “Fiesta Dip” for the occasion. This recipe is so easy to prepare ahead of time and bring with you to a Cinco de Mayo festivity. It is also a quick treat to prepare at home for family and friends.

Give this recipe a try from our original River Road Recipes I cookbook. We are sure it will be a delight for you, your family, and friends!


Fiesta Dip

1 8 ounce package of cream cheese softened

2 tablespoons of cream

3 tablespoons of French dressing

1/3 cup catsup

1 ½ tablespoon grated onion

½ teaspoon salt

Red pepper to taste

Soften cream cheese and add remaining ingredients, blending until smooth. This is very good with raw celery, cauliflower and corn chips. Will server 10 to 12 people.