tomato nacho dip

Name: Tomato Nacho Dip
Yield: 8
Cuisine: Southwestern
Ingredients: 4 ounce(s) chopped green chilies; 1/2 cup(s) chopped onion; 2 tablespoon(s) butter; 2 tablespoon(s) flour; 1/2 cup(s) milk; 6 ounce(s) velveeta, cubed; 4 ounce(s) monterey jack, shredded; 1/2 cup(s) fresh tomato, chopped; - tortilla chips

(1 rating)

review

Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

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 rating)

yield 8 serving(s)

method Microwave

Ingredients For tomato nacho dip

4 oz

chopped green chilies
1/2 c

chopped onion
2 Tbsp

butter
2 Tbsp

flour
1/2 c

milk
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.
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