Cheese Dip

7 ingredients
5 steps

Ingredients

  • 2 lb. Velveeta cheese
  • 1 1/2 lb. medium Cheddar cheese
  • 1 small can evaporated milk
  • 1 small onion, chopped
  • 4 small cans green chilies, chopped
  • 1 (12 oz.) can tomatoes with juice, chopped
  • 1 Tbsp. butter or oleo

Directions

  1. 1
    In a 3-quart saucepan, saute onion in butter until colorless. Add evaporated milk, chilies and tomatoes.
  2. 2
    Chop all cheese into chunks, about 1-inch.
  3. 3
    Add to saucepan and heat slowly (stir continuously so it doesn't burn).
  4. 4
    When smooth and creamy, pour into Cool Whip bowls and freeze.
  5. 5
    Microwave as you need them. Makes about 3 1/2 Cool Whip bowls.

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