Mexicali Dip Recipe

Mexicali Dip picture

Summary

Cooking Time5 MinDifficulty LevelVery Easy
Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Pasteurized processed cheese1 Pound, cubed (Velveeta)
 Canned tomatoes16 Ounce, drained and chopped (1 Can)
 Canned green chilies4 Ounce, drained and chopped (1 Can)
 Instant minced onion1 Tablespoon
 Tortilla chips1 Cup (16 tbs) (For Serving)

Nutrition Facts

Serving size: Complete recipe

Calories 1909 Calories from Fat 1073

% Daily Value*

Total Fat 125 g191.8%

Saturated Fat 65.8 g329%

Trans Fat 0.2 g

Cholesterol 160 mg53.3%

Sodium 5922.6 mg246.8%

Total Carbohydrates 113 g37.8%

Dietary Fiber 12.3 g49.4%

Sugars 33.4 g

Protein 91 g183%

Vitamin A 130.3% Vitamin C 134.2%

Calcium 265.5% Iron 44.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a saucepan, fondue pot or chafing dish, combine the cheese spread, tomatoes, chilies and onion.
2. Place on a gently heat and melt the cheese, stirring frequently, until it is smooth and begins to bubble lightly.

SERVING
3. Pour into a bowl or serve in the fondue pot immediately, accompanied with tortilla chips or dippers of your choice.
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