Total Time
20mins
Prep 10 mins
Cook 10 mins

Try this with your favorite Margarita or Mexican beer! If you like "it hot", add some chopped jalapenos.

Ingredients Nutrition

Directions

  1. Place chili in a medium saucepan and bring to a boil.
  2. Reduce heat to low and slowly stir in sour cream and cheese.
  3. When cheese is melted, stir in tomatoes and onion.
  4. Place in a serving dish and garnish with black olive slices, if desired.
  5. Serve warm with tortilla chips.
Most Helpful

Oh, shoot me, pls!! Posted a photo but not the review. How rude is that! Needless to say--it's terrfic! Perfect for Super Bowl or just pre-Mexican dinner. Love the addition of the chopped tomatoes. Gives the dip a zing that is left out of other chili dip recipes!

Caroline Cooks December 17, 2007

This really is a 5-star recipe!! The only sub I made is a 1/2 cup salsa for the 1/2 cup tomatoes as I am not a 'raw tomato' fan. I got raves over this recipe and I actually had to print it out twice to give to family! I like that this doesn't use velvetta as most other cheesy dips because I like the taste of fresh cheese! Will definitely make again. (Also - this keeps beautifully on low/warm in crock... just stir very occasionally).

Melandsid July 02, 2007

Very popular at New Year's Eve. Thickened and dipped better as it cooled. Some people may prefer a few drops of heat as this recipe is fairly mild.

Martini Guy January 05, 2006