Chili Cheese Dip
Skip the canned chilies and cook your own for this Chili Cheese Dip. Broil or grill large, mild chili peppers 6 inches from the heat source until the skins blacken. Enclose in a paper bag for 10 minutes. Peel, deseed, and chop.
1 Tbsp butter or margarine
1 clove garlic, minced
1 large onion, finely chopped
1 (14.5-ounce) can peeled whole tomatoes, drained
1 (4-ounce) can chopped green chilies
1/8 tsp cayenne pepper
12 oz shredded Cheddar cheese
12 oz corn chips
Heat butter in a large skillet over medium-low heat. Add garlic and onion. Cook, stirring occasionally, until onion is tender, about 10 minutes.
Chop tomatoes; add to skillet. Simmer until liquid is absorbed, about 1 minute.
Add chilies, cayenne pepper and Cheddar to skillet. Cook, stirring constantly, until cheese is melted, about 2 minutes. Do not let the mixture boil.
Spoon dip into a serving bowl. Place on a warming tray. Serve immediately with corn chips.
Chile Cheese Dip recipe tip: For a smoother dip, use processed American cheese instead of Cheddar. Since you do not have to shred American cheese, you will save preparation time.