Mexican Cheese Dip
Yield
2 cupsPrep
5 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | small |
onions
|
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
jalapeño pepper
or chili pepper |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 1 | medium |
tomatoes
chopped |
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 1 | small |
onions
|
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
jalapeño pepper
or chili pepper |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 1 | medium |
tomatoes
chopped |
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
Combine butter, onion, garlic, and peppers in a 4 cup microwavable casserole.
Microwave uncovered at High for 2 to 3 minutes or until softened.
Blend in flour and microwave at High for 30 seconds.
Gradually whisk in milk until smooth.
Add tomatoes; microwave, covered at High for 3 to 5 minutes or until mixture comes to a boil and thickens, whisking once.
Stir in cheese until melted.
Serve warm with tortilla chips or veggies.
Makes 2 cups.
