Cheesy Tex Mex Dip

Cassie *


Serve this delicious dip for your next family loves it...this could be kept warm in a crock pot set on low, until ready to serve. This is my very own concoction...enjoy!

★★★★★ 1 vote
1 1/2 cups
10 Min
20 Min
Stove Top


1 1/2 Tbsp
olive oil
1/3 c
onions, diced small
1 - 15 oz
can tomatoes, - drained well & chopped small
1 - 4 oz
can, green chiles - undrained
1/4 - 1/2 tsp
1/4 tsp
chili powder - more if you like
1/4 tsp
red pepper flakes or more if you like it hot - optional
1/4 c
heavy whipping cream
1 c
each - cheddar cheese & monterey jack
for dipping


1In a medium saucepan, add the oil and onions and cook until onions are tender, stirring occasionally.
2Once onions are tender, add the tomatoes, chiles, chili powder and pepper flakes. Bring this mixture to a boil, then reduce heat and simmer for 15 minutes or until most of the liquid had evaporated.

Remove from heat.
3Stir in the cheese and cream, and return to burner over low heat and stir until all cheese is melted and sauce is heated though well.
4Serve hot with your favorite nacho or tortilla chips.

About this Recipe

Course/Dish: Dips, Salsas
Main Ingredient: Vegetable
Regional Style: Southwestern