Mexican Cheese Dip

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Registered: 03-19-2003
Mexican Cheese Dip
Tue, 04-15-2008 - 2:29pm
Mexican-Cheese Dip

1 (16 oz) pkg cheddar cheese
1 (5 oz) can evaporated milk
1 tsp cumin
1 T chili powder
1 (10 oz) can tomatoes and green chilies

Melt the cheese with evaporated milk in a double boiler. In a blender, mix cumin, chili powder and tomatoes and green chilies. (Add a dash of garlic powder if you would like.) Add the tomato mixture to the melted cheese and mix well. Serve hot with chips.


Life is too short to eat fat-free cheese!

BabyFoot.jpg picture by cl-daisy526