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  • Mexican Cheese Chili Dip

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    Mexican Cheese Chili Dip
    Servings: 6
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 8 ounce. shredded Monterey Jack cheese
    • 15 ounce. can Libby's chili with beans (if you prefer you can use no beans)
    • 1/2 c. evaporated lowfat milk
    • 1 teaspoon chili pwdr
    • 1/3 c. diced fresh tomatoes
    • 1/3 c. sliced green onion
    • 1/4 c. canned diced mild green chilies
    • Small chili pepper & cilantro sprig (not necessary)

    Directions

    1. In medium saucepan, combine cheese, chili, evaporated lowfat milk and chili pwdr. Cook over medium heat, stir constantly about 8 min till cheese is melted. Remove from heat, stir in tomatoes, green onion and chilies. Pour into serving dish, keep hot. (Note: Electric fondue works great!) Garnish with chili pepper and cilantro sprig (not necessary). Makes 3 1/2 c.. Serve with tortilla chips.

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