Description
A creamy and cheesy dip perfect for tortilla chips.
Ingredients
Scale
- 1 tablespoon olive oil
- ½ white onion (finely diced)
- 1 teaspoon sea salt
- 3 cloves garlic (minced)
- 2 ½ cups cheddar cheese (freshly shredded)
- 2 ½ cups Tex-Mex cheese (shredded)
- 1 12-ounce can evaporated milk
- 1 10-ounce can Rotel Original
- 1 4-ounce can green chilies
- chopped tomatoes (for garnish)
- fresh cilantro (for garnish)
Instructions
- In a large skillet over medium heat, add olive oil. Once hot, add onion and garlic and cook for about 3-5 minutes (until soft).
- Add both cheeses, a handful at a time, stirring well between each batch until melted, then repeat.
- Adjust the heat to low and slowly stir in milk and continue stirring until everything is mixed and starts to slightly thicken (note: ensure you are on low and stir regularly or the sauce can separate).
- Stir in Rotel, green chilis, and salt until heated thoroughly, then remove from heat and serve with tortilla chips.
Notes
- Ensure to stir regularly to prevent the sauce from separating.
- Feel free to adjust the spice level by adding jalapeños or more Rotel.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg