Nacho Cheese Dip Recipe

5 1 1
Nacho Cheese Dip Recipe
Nacho Cheese Dip Recipe photo by Taste of Home
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Nacho Cheese Dip Recipe

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5 1 1
Publisher Photo
"With jobs, school and sport activities, evening is our time for family fun," says Dawn Taylor of Milton, Kentucky. "We munch on this zippy dip while visiting or watching a movie."
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1/4 pound bulk spicy pork or Mexican-style sausage
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 1 pound process American cheese, cubed
  • 3/4 cup salsa
  • Tortilla chips or raw vegetables

Directions

In a 1-1/2-qt. microwave-safe container, cook sausage, green pepper and onion on high for 1-2 minutes or until sausage is fully cooked; drain. Add the cheese and salsa. Cover and microwave on high for 1-2 minutes, stirring frequently until cheese is melted and mixture is smooth. Serve with tortilla chips or vegetables. Yield: 3 cups.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Nacho Cheese Dip in Taste of Home April/May 1995, p64

Nutritional Facts

2 tablespoons: 75 calories, 6g fat (3g saturated fat), 14mg cholesterol, 279mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 4g protein.

  • 1/4 pound bulk spicy pork or Mexican-style sausage
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 1 pound process American cheese, cubed
  • 3/4 cup salsa
  • Tortilla chips or raw vegetables
  1. In a 1-1/2-qt. microwave-safe container, cook sausage, green pepper and onion on high for 1-2 minutes or until sausage is fully cooked; drain. Add the cheese and salsa. Cover and microwave on high for 1-2 minutes, stirring frequently until cheese is melted and mixture is smooth. Serve with tortilla chips or vegetables. Yield: 3 cups.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Nacho Cheese Dip in Taste of Home April/May 1995, p64

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bill7101 User ID: 3894540 3304
Reviewed Mar. 2, 2009

"I have been making a recipe like this for yoears but add a cup of milk or so to keep the cheese smooth when it starts to cool to keep it from turning into hard lumps."

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