Ingredients
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2
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1
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1
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1
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1
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Directions
Warm Mexican (Chili-Cheese) Dip, Okay, I know there are 157 recipes for Mexican Dip, but this one really IS different Serve warm It won’t be the prettiest dip at the table, but it will be the best! My kids loved it so much, they would eat it by the bowl with chips and call it a meal! Makes alot, but don’t worry, it won’t last long (Note: jar/can sizes are approximate – will correct, if needed, once I can check them out ), Oh, YUM! This is MY kind of comfort food!! I made this for a bunch of friends over the weekend and they loved it! There were NO leftovers (even though it really does make alot) I added a 4 oz can of mild chopped green chilis for a little extra flavor, but I don’t really think I needed it! (Next time, I’ll taste first and add after!) Thanks, this is sure to be a favorite!, This may not be the prettiest dip in the world but it is absolutely wonderful! The tamale flavor, which I love, is present throughout the recipe and sets it apart from every other Mexican dip I’ve tried I served it as an appetizer last night before a family dinner and we enjoyed every last bit of it! Thank you for sharing this yummy dip, Jeanne Into my Tried and Try cookbook it goes! **Made for Spring PAC 2008**
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Steps
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1
Done
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In a 5 Quart Saucepan, Mash Tamales With a Potato Masher and Begin to Warm Over Medium Heat. |
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2
Done
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Add Chopped Onion, Chili and Picante Sauce. |
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3
Done
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Grate Cheese and Add to Heated Mixture. Continue to Heat Until Cheese Melts. |
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4
Done
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Serve Warm With Tortilla Chips. |
