Nelson's Mexican Cheese Dip |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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In Memphis, TN in the 1970's there was a restaurant called El Chapo , where we ate mexican food on an almost weekly basis. I can remember my father asking the waiter for the recipe for their cheese dip, which was served along with hot dip (salsa) and tortillia chips. Over the years he adapted the recipe, which he always had on hand for a late afternoon snack. Dad served it cold from the fridge. My son prefers it warm. Either way it is addictive, so make sure to have lots of tortillia chips on hand! Ingredients:
1 (1 lb) box kraft deluxe amerian cheese |
1 (10 ounce) can ro-tel diced tomatoes and green chilies |
1 (10 ounce) can water (use less for thicker dip) |
1 tablespoon ground cumin |
1 teaspoon chili powder |
1 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. In a medium sauce pan, heat Ro-Tel, water, cumin, chilli powder, garlic powder, salt & pepper. Bring to a boil then reduce heat and simmer 5 minutes.
2. Dice American cheese in small cubes and add to Ro-Tel mixture, stir to melt thoroughly.
3. Remove mixture from heat and pour into food processor or blender. Process until smooth.
4. Serve with tortillia chips or Frito's.
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