Too Easy Tamale Dip
Vicki Butts (lazyme)
From the Best of the Best from Oklahoma Cookbook.
Serves 20 with other hors d'oeuvres.
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- 2 15-oz can(s)
- 1 15-oz can(s)
- chili without beans (i like beans in mine.)
- 8 oz
- picante sauce
- 2 5-oz jar(s)
- old english cheese
- onion, chopped
1Chop the tamales and add rest of ingredients and blend.
2Put in fondue or crock and keep warm.
3Serve with anything "dipable."