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Prep 20min
Total20min
Servings16
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Ingredients
1
cup milk
8
oz queso melt cheese, shredded
8
oz white American cheese slices, diced
2
tablespoons butter
1
large onion, finely chopped (1 cup)
1
clove garlic, finely chopped
1
large tomato, seeded, finely chopped (1 cup)
1
can (4 oz) chopped jalapeño chiles, drained
Tortilla chips
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Steps
1
In 2-quart microwavable casserole, mix milk and cheeses. Microwave uncovered on High 5 minutes, stirring every minute, until creamy.
2
Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Cook onion and garlic in butter 3 minutes or until tender. Add tomato; cook 2 minutes longer. Stir in chiles.
3
Stir vegetable mixture into cheese mixture until blended. Spoon dip into 2-quart slow cooker. Keep warm on Low heat setting up to 2 hours, stirring occasionally. Serve with tortilla chips.
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Garnish dip with sliced fresh jalapeño chiles.
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Nutrition Facts
Serving Size:1 Serving
Calories
134
Total Fat
10g
0%
Saturated Fat
7g
0%
Sodium
377mg
0%
Total Carbohydrate
3g
0%
Dietary Fiber
1/2g
0%
Protein
7g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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