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Tomato Nacho Dip Recipe

Tomato Nacho Dip Recipe

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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:18 servings


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


  • 1. In a 1-1/2-qt. microwave-safe dish, combine chilies, onion and butter. Cover and microwave on high for 1-2 minutes or until butter is melted. Stir in flour until smooth. Gradually stir in milk until blended. Cook, uncovered, on high for 1-2 minutes or until thickened. Add cheeses and tomato. Microwave, uncovered, at 70% power for 2-3 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

2 tablespoons: 77 calories, 6g fat (4g saturated fat), 16mg cholesterol, 187mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 4g protein.

Reviews for Tomato Nacho Dip

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Reviewed Dec. 31, 2016

"Excellent... however, my family likes this type of dip a bit more spicy, so I added 1/2 cup chopped hot peppers and some of the juice from the jar, and some hot Taco Sauce.. that added the zip needed. And, it needs to stay warm, so I served it from a small crock pot set on warm. My family raved. I liked the ease of making it mostly in the microwave."

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