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.