Chili Cheese Dip
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- 2 Tbsp
- butter or margarine
- 2 can(s)
- (1 lb. each) chili with beans
- 1 can(s)
- (15 oz.) white hominy, drained
- 1 lb
- pkg. Velveeta Mexican style cheese (hot or mild)
1In large saucepan, scramble eggs in butter or margarine.
2Add chili and hominy; simmer over low heat 15 minutes.
3Cube cheese and add to chili mixtue, a little at a time; stir until melted. Serve warm with Fritos or tortilla chips.
4Note: To serve, I transfer to a small crockpot so it stays warm.