Mexican Dip
By Bonnie Cowan
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This recipe makes 67 1 tbsp (15 mL) servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Serve this spicy dip with crudités and tortilla or corn chips.
Ingredients
- 1 lb velveeta cheese , shredded1 1lb lbvelveeta cheese, shredded
- 8 oz sharp Cheddar cheese , shredded8 8oz ozsharp cheddar cheese, shredded
- 4 large tomatoes , seeded4 4large tomatotomatoes, seeded
- 1 can (4 oz/110 g) jalapeno peppers 1 1can (4 oz/110 g) can (4 oz/110 g)jalapeno pepperjalapeno peppers
- 1 onion , finely chopped1 1oniononions, finely chopped
- 4 cloves garlic , minced4 4cloves 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.