Warm Mexican (Chili-Cheese) Dip
- Ready In:
- In a 5 quart saucepan, mash tamales with a potato masher and begin to warm over medium heat.
- Add chopped onion, chili and picante sauce.
- Grate cheese and add to heated mixture. Continue to heat until cheese melts.
- Serve warm with tortilla chips.
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Oh, YUM! This is MY kind of comfort food!! I made this for a bunch of friends over the weekend and they loved it! There were NO leftovers (even though it really does make alot). I added a 4 oz can of mild chopped green chilis for a little extra flavor, but I don't really think I needed it! (Next time, I'll taste first and add after!) Thanks, this is sure to be a favorite!
This may not be the prettiest dip in the world but it is absolutely wonderful! The tamale flavor, which I love, is present throughout the recipe and sets it apart from every other Mexican dip I've tried. I served it as an appetizer last night before a family dinner and we enjoyed every last bit of it! Thank you for sharing this yummy dip, Jeanne. Into my "Tried and Try" cookbook it goes! **Made for Spring PAC 2008**
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I live in central Idaho - home of pine trees and mountains. The photo is of my cat, Tommy. He adopted me when I moved into my current residence about 7 years ago. I work as office manager for a Real Estate company but spend my free time pouring thru recipes in search of something new and different. Baking has been my hobby since I was 9 years old and now as I rapidly approach 60, it's becoming an obsession! I have 3 married children and 13 grandchildren. My favorite cookbook is "Bach to the Kitchen" by the WA-ID Symphony league members. It is one of the best I've ever come across. I love to cook, eat, read, do crafts and spend time with my family. My pet peeve is people who can eat whatever they want and not gain weight!!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">