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Mexican Dip

By Bonnie Cowan

Tested till perfect

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Mexican Dip

This recipe makes 67 1 tbsp (15 mL) servings

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Serve this spicy dip with crudités and tortilla or corn chips.

Ingredients

  • 1 lb velveeta cheese, shredded
  • 8 oz sharp cheddar cheese, shredded
  • 4 large tomatoes, seeded
  • 1 can (4 oz/110 g) jalapeno peppers
  • 1 onion, finely chopped
  • 4 cloves garlic, minced

Preparation

In 6-cup (1.5 L) casserole, combine cheeses, tomatoes, peppers, onion and garlic. Bake in 350°F (180°C) oven for 1 hour or until mixture is bubbly. Cover and store in refrigerator until ready to use, or freeze for longer storage.

To serve, reheat in 350°F (180°C) oven for 30 to 35 minutes (longer if frozen) or until bubbly.

 

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