Tomato Nacho Dip Recipe

Tomato Nacho Dip Recipe photo by Taste of Home

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My friend came up with this recipe. The thick and creamy cheese dip gets its zip from convenient canned green chilies. It's a snap to zap in the microwave.—Rhonda McKee, Greensburg, Kansas

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Tomato Nacho Dip Recipe

Prep/Total Time: 15 min.

Yield: 18 Servings

15 15

Ingredients

1 can (4 ounces) chopped green chilies
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup milk
1-1/2 cups (6 ounces) cubed process American cheese (Velveeta)
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped fresh tomato
Tortilla chips

Directions

In a 1-1/2-qt. microwave-safe dish, combine the chilies, 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. Yield: 2-2/3 cups.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (2 tablespoons) equals 77 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 187 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.

Originally published as Tomato Nacho Dip in Quick Cooking January/February 2000, p7