Spicy Chili Cheese Dip
This classic party appetizer is incredibly easy to make with just three main ingredients. Creamy processed cheese melts into savory canned chili and zesty diced tomatoes with green chiles for a crowd-pleasing dip. Serve it warm with your favorite tortilla chips.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 20 min
- Porcje
- 8
- Trudność
- Łatwy
Informacja o alergenach: może zawierać gluten i mleko. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 454 gprocessed cheese block, cut into 1-inch cubes
- 425 gcanned chili with beans
- 283 gcanned diced tomatoes and green chiles, undrained
garnish
- 2 łyżkapickled jalapeño, finely chopped(opcjonalnie)
for serving
- 250 gtortilla chips(opcjonalnie)
Sprzęt
saucepan · spatula · cutting board · knife
Sposób przygotowania
Krok po kroku
- 1
Place the cubed processed cheese, canned chili, and undrained canned tomatoes with green chiles into a medium saucepan.
Około 2 min
Wskazówka kucharza: Cutting the cheese into smaller cubes helps it melt faster and more evenly.
- 2
Set the saucepan over medium-low heat.
Około 1 min
- 3
Stir the mixture constantly with a rubber spatula or wooden spoon as it heats up.
Wskazówka kucharza: Constant stirring prevents the cheese from sticking to the bottom of the pan and scorching.
- 4
Continue cooking and stirring for about 10-15 minutes, until the cheese is completely melted and the dip is smooth and hot.
Około 12 min
- 5
Carefully pour the hot dip into a serving bowl.
Wskazówka kucharza: A slow cooker set to 'warm' can be used for serving to keep the dip from solidifying.
- 6
Sprinkle the optional chopped jalapeños over the top for garnish and serve immediately with tortilla chips.
Przechowuj prawidłowo
Store leftover dip in an airtight container in the refrigerator.
Reheat gently on the stovetop or in the microwave in 30-second intervals, stirring in between.