A friend gave me the recipe for this simple dip. The thick and creamy concoction gets its zip from canned green chiles. It's a snap to heat up in the microwave. —Rhonda McKee, Greensburg, Kansas
Tomato Nacho Dip
Tomato Nacho Dip
Prep Time
15 min
Yield
2-2/3 cups
Ingredients
- 1 can (4 ounces) chopped green chiles
- 1/2 cup chopped onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
- 1-1/2 cups cubed Velveeta
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped fresh tomato
- Tortilla chips
Directions
- In a 1-1/2-qt. microwave-safe dish, combine the chiles, onion and butter. Cover and microwave on high for 45 seconds or until butter is melted. Stir in flour until smooth. Gradually stir in milk until blended.
- Cook, uncovered, on high for 30-60 seconds or until thickened. Add cheeses and tomato. Microwave, uncovered, at 70% power for 1-2 minutes or until cheese is melted. Serve with tortilla chips.
Nutrition Facts
2 tablespoons: 77 calories, 6g fat (4g saturated fat), 16mg cholesterol, 187mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 4g protein.
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