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Zesty Nacho Dip Recipe

Zesty Nacho Dip Recipe photo by Taste of Home

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To increase this hearty dip's zip, use another can of chilies and Mexican-style stewed tomatoes and processed cheese. You could also keep it warm in a slow cooker or fondue pot. It's tasty served over a baked potato, too. Denise Hill - Ottawa Lake, Michigan

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Zesty Nacho Dip Recipe

Prep/Total Time: 30 min.

Yield: 32 Servings

5 25 30

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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2 pounds process cheese (Velveeta), cubed
1 can (14-1/2 ounces) stewed tomatoes, cut up
2 cans (4 ounces each) chopped green chilies
3 teaspoons chili powder
3 teaspoons Worcestershire sauce
Tortilla chips

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the cheese, tomatoes, chilies, chili powder and Worcestershire sauce.
Cook, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Serve warm with chips. Yield: 8 cups.

Nutritional Facts 1/4 cup (calculated without chips) equals 144 calories, 10 g fat (5 g saturated fat), 37 mg cholesterol, 436 mg sodium, 4 g carbohydrate, trace fiber, 10 g protein.

Originally published as Zesty Nacho Dip in Simple & Delicious January/February 2009, p50

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Zesty Nacho Dip

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(1-1) of 1 reviews

Reviewed on Sep. 10, 2011 by TheMomChef

This dip was good, but I wouldn't call it great. Using salsa instead of stewed tomatoes would have given more acidity to cut the sweetness of the processed cheese.