Tomato Nacho Dip

Nicole Bredeweg


I found this recipe, years ago, in an issue of Quick Cooking (a Taste of Home spin-off that's been renamed). It's one of the first recipes that I kept, and, having resurrected it, I can see why -- it's easy and delicious!


★★★★★ 1 vote



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  • 4 oz
    chopped green chilies
  • 1/2 c
    chopped onion
  • 2 Tbsp
  • 2 Tbsp
  • 1/2 c
  • 6 oz
    velveeta, cubed
  • 4 oz
    monterey jack, shredded
  • 1/2 c
    fresh tomato, chopped
  • ·
    tortilla chips

How to Make Tomato Nacho Dip


  1. In a 1-½ 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.
  2. Microwave, uncovered, at 70% power for 2 - 3 minutes or until cheese is melted. Serve with tortilla chips.

Printable Recipe Card

About Tomato Nacho Dip

Course/Dish: Cheese Appetizers, Dips
Main Ingredient: Vegetable
Regional Style: Southwestern
Hashtag: #microwave

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