Friday, May 28, 2010

Spicy Nacho Cheese Dip


4 large tomatoes, chopped
1 large onion, chopped
4 garlic cloves, minced
1/2 small jar jalapeƱos, drained and chopped - You can use more or less, depending on how spicy you want it
900 g block of Velveeta cheese, cubed
1 8 oz. block of aged cheddar cheese, cubed


Combine all ingredients in a very large soup pot and cook on the stovetop over medium high heat until the cheese has melted. Stir frequently to ensure that the cheese doesn’t burn or stick to your pot.

Once melted, reduce heat to low and simmer for 30 minutes, stirring frequently.

Serve hot with taco chips. Store in the refrigerator, or in airtight containers in the freezer for longer storage.

*Recipe from Karen McMillan

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