Hot Cheese Dip

5 ingredients
4 steps

Ingredients

  • 1/2 lb. Monterey Jack cheese
  • 1/2 lb. American pasteurized or Velveeta cheese
  • 1 (14 oz.) can Hunt's whole tomatoes, chopped and drained
  • 1 (3 oz.) can El Paso chopped green chilies, drained
  • 1/3 jar La Victoria salsa jalapeno (Jimenez)

Directions

  1. 1
    Put all ingredients in top of double boiler or in a crock-pot on low heat (2 hours).
  2. 2
    Heat, stirring occasionally, until all cheese is melted and bubbly hot.
  3. 3
    Serve while hot with plain corn chips, raw cauliflower, etc.
  4. 4
    Have plenty tea and soda to cool down the throat.

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