Tex-Mex Chili Cheese Dip

Print 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

Thursday, December 20th 2007, 3:18 pm

By: News On 6


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
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