CHILI CHEESE DIP

Preparation Time:  10 Minutes                              

Cooking Time:  15 Minutes

Make Ahead:  You can make this chili cheese
dip up to one hour ahead and place the bowl
over a pan of hot water to keep it warm.

Serves 8

This dip goes excellent with beef enchiladas.

SHOPPING LIST

Canned Tomatoes, Green Chiles, Cheddar Cheese, Corn Chips Butter
Garlic, Onion, Cayenne Pepper

INGREDIENTS

1 tablespoon butter or margarine
1 clove minced garlic
1 large finely chopped onion
1 can peeled whole tomatoes, drained (14-1/2 ounce can)
1 can chopped green chiles (4 ounce can)
1/8 teaspoon caynne pepper
12 ounces shredded cheddar cheese
1 bag corn chips

  1. Heat butter in a large skillet over a medium-low heat, add garlic and onion.  Cooking stirring occasionally until the onion is cooked, about 10 minutes.
  2. Chop tomatoes and add to skillet.  Simmer until liquid is absorbed, about 1 minute.
  3. Add chiles, cayenne pepper and cheddar cheese to skillet and cook stirring constantly until cheese is melted.  Do not let the mixture boil.
  4. Spoon dip into a serving bowl and place on a warming tray.  Serve immediately with corn chips.

VARIATION

To really bring out the taste in this dip add 1 teaspoon of ground cumin with the cayenne pepper.

EXPRESS COOKING

You can use processed American Cheese for a smoother dip and since you don't have to shred American Cheese, you will save some preparation time.

MONEY SAVING TIPS

Canned chiles can sometimes get a little expensive, so you can save some money by cooking your own.  Broil and grill large mild chile peppers about 6 inches from the heat source until the skin blackens.  Put them in a paper bag for about 10 minutes, peel, deseed and chop.

         

         SEND AN EMAIL                              SIGN AND VIEW MY GUESTBOOK

Submit A Comment Or A Recipe