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Mexicali Dip

chef.tim.lee's picture
Ingredients
  Pasteurized processed cheese 1 Pound, cubed (Velveeta)
  Canned tomatoes 16 Ounce, drained and chopped (1 Can)
  Canned green chilies 4 Ounce, drained and chopped (1 Can)
  Instant minced onion 1 Tablespoon
  Tortilla chips 1 Cup (16 tbs) (For Serving)
Directions

MAKING
1. In a saucepan, fondue pot or chafing dish, combine the cheese spread, tomatoes, chilies and onion.
2. Place on a gently heat and melt the cheese, stirring frequently, until it is smooth and begins to bubble lightly.

SERVING
3. Pour into a bowl or serve in the fondue pot immediately, accompanied with tortilla chips or dippers of your choice.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Melted
Ingredient: 
Cheese
Interest: 
Party
Cook Time: 
5 Minutes

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Your rating: None
4.3
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1909 Calories from Fat 1073

% Daily Value*

Total Fat 125 g191.8%

Saturated Fat 65.8 g329%

Trans Fat 0.2 g

Cholesterol 160 mg53.3%

Sodium 5922.6 mg246.8%

Total Carbohydrates 113 g37.8%

Dietary Fiber 12.3 g49.4%

Sugars 33.4 g

Protein 91 g183%

Vitamin A 130.3% Vitamin C 134.2%

Calcium 265.5% Iron 44.6%

*Based on a 2000 Calorie diet

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Mexicali Dip Recipe