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Tomato Nacho Dip

 Tomato Nacho Dip
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
18 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
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.

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Tomato Nacho Dip (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.