Mexican Dip
43 people added this to their Recipe Box
Serve this spicy dip with crudités and tortilla or corn chips.
Servings: 4 cups
Ingredients:
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1 lb (500 g) velveeta cheese, shredded
8 oz (250 g) 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.
Tags:
Dips and Spreads; Mexican; Vegetables; Cheese/Other Dairy; Bake; Make-Ahead;
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