Chile Dip

Course : Dips
Serves: 1 1/2 quarts
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

2 cans chile without beans (15 oz.)
1 can tomatoes (14 oz.) -- mashed
1 pound process cheese spread -- cut into 1 inch cubes
1 tablespoon Worcestershire sauce
1/4 teaspoon hot sauce
 

Preparation / Directions:

Combine all ingredients in top of double boiler. Cook over low heat, stirring frequently until cheese melts. Serve warm with taco chips.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Dips Recipes