Mexican Dip

Author: Canadian Living

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

  • Portion size 1 serving


  • 1 lb velveeta cheese shredded
  • 8 oz sharp Cheddar cheese shredded
  • 4 tomatoes seeded
  • 1 can jalapeno pepper
  • 1 onion finely chopped
  • 4 cloves garlic minced


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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Mexican Dip