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August 8, 2011
Chili Cheese Dip
Snacks & Appetizers
Prep time:
10 minutesCooking time:
15 minutes“Skip the canned chiles and cook your own. Broil or grill large, mild chile peppers 6 inches from the heat source until the skins blacken. Enclose in a paper bag for 10 minutes. Peel, deseed, and chop.”
Ingredients
Serves 8
- 1 tablespoon butter or margarine
- 1 clove garlic, minced
- 1 large onion, finely chopped
- 1 (14 1/2-ounce) can peeled whole tomatoes, drained
- 1 (4-ounce) can chopped green chiles
- 1/8 teaspoon cayenne pepper
- 12 ounces shredded Cheddar cheese
- 1 (12-ounce) bag corn chips
Directions
1
Heat butter in a large skillet over medium-low heat. Add garlic and onion. Cook, stirring occasionally, until onion is tender, about 10 minutes.
2
Chop tomatoes; add to skillet. Simmer until liquid is absorbed, about 1 minute.
3
Add chiles, cayenne pepper and Cheddar to skillet. Cook, stirring constantly, until cheese is melted, about 2 minutes. Do not let the mixture boil.
4
Spoon dip into a serving bowl. Place on a warming tray. Serve immediately with corn chips.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
For a smoother dip, use processed American cheese instead of Cheddar. Since you do not have to shred American cheese, you will save preparation time.
Great Pairings
Speedy Guacamole
When fresh avocados are at their most expensive in the produce section of the supermarket, check out the frozen food section. Some supermarkets stock frozen avocado pulp, which is more economical.
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