- 2 cups Four-Bean Taco Chili
- 1 cup salsa
- 1 can (4 ounces) chopped green chilies
- 1 package (16 ounces) process cheese (Velveeta), cubed
- Tortilla chips
- In a microwave-safe bowl, combine the chili, salsa, chilies and cheese. Cover and microwave on high for 3-4 minutes or until cheese is melted, stirring occasionally. Serve with tortilla chips. Yield: 5 cups.
Originally published as Cheesy Chili Dip in Quick Cooking January/February 2002, p48
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed Jul. 23, 2014
Reviewed May. 26, 2012
"Great! Although we like spicy so I added Sriracha hot chili sauce for a little extra kick. Yummy!"