Tex-Mex Chili Cheese Dip

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Thursday, January 01, 2004

Categories:

Tex-Mex Snack

Yield:

Ingredients:

1 small onion, chopped
1 large can evaporated milk
1 can cream of mushroom soup
1 4 oz. Can chopped green chilies
1 8 oz. Pkg. Cream cheese, cut into pieces
1/2 C. grated Velveeta cheese

Directions:

In microwave dish, cook chopped onion until soft but not brown. Add milk, soup, chilies, cream cheese and grated cheese. Cook on medium in microwave oven, stirring every 2 or 3 minutes with whisk until cheese melts.

Serve with chips, or use as a sauce for any Mexican dish.

For corn tortilla enchiladas: Place tortillas one at a time into hot oil until soft. Take out of oil, put on platter, place large tablespoon of sauce on each tortilla. Roll up and serve. For low-fat version: use low-fat cream cheese, no-fat soup, light Velveeta, and skim evaporated milk. This will be a thinner sauce.

Nutrition Facts:

Source:

Jenny McNeill, KOTV Reporter