Total Time
Prep 10 mins
Cook 20 mins

A warm tex-mex dip for bread, natchos or corn chips...

Ingredients Nutrition


  1. Melt the butter in the fondue pot at medium heat.
  2. Cook the onion until golden.
  3. Pepper to taste.
  4. Add tomatoes and simmer over low heat until the liquid is reduced.
  5. Add chili peppers and tabasco sauce.
  6. Mix the flour and butter and mix into the tomato mixture.
  7. Stir in the cream and mix well.
  8. Add the cheese and stir until melted.
  9. Avoid boiling at this point, boiling will cause the sauce to separate.
  10. Things to dip: Chunks of bread, breadsticks, natcho chips, corn chips.


Most Helpful

Great recipe! I made this for New Year's Day to serve with nachos while we watched movies. At first my teenage boys looked at it and said it's not orange-it can't be nacho dip. After coaxing to try it they said-colour doesn't matter, Mom when can you make this again! Easy to make and keeps warm over low heat on the stove for refilling the nacho bowl.

Kate in Ontario January 02, 2003

I thought that this recipe was alittle dull. It didn't have much flavor and not enough cheese for me, I followed it exact. I think Jalepenos and Pepper Jack cheese would have added that extra kick to this recipe.

CabinKat April 13, 2005

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