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Perfect for parties, this quick dip features flavors of the Southwest with chili, guacamole and cheese. It's great for movie night, the big game or when guests drop in and you need something tasty, yet fast. Martha Blonde - Lansing, MI
This recipe is:
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1/4 cup dip (calculated without chips) equals 171 calories, 14 g fat (7 g saturated fat), 33 mg cholesterol, 412 mg sodium, 4 g carbohydrate, 1 g fiber, 8 g protein.
Originally published as Chili Cheese Dip in Simple & Delicious May/June 2009, p31
Shred and Freeze CheeseIt’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Oct. 16, 2010 by 5xamom
Instead of canned chili- I used my homemade, before I added beans. Chili cheese stuff is my favorite!! I make this and put it over my homemade french fries- out of this world delicious!! Don't forget some jalepenos- yum!!
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