Green Chili Dip

Creamy and cheesy green chili dip with only 4 ingredients for the perfect appetizer or snack.

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Course: Appetizer

Cuisine: American

Keyword: Green Chili Dip

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: serving

1 can Rotel tomatoes & green chilies, drained & rinsed or can of green chilis only
1 medium jalapeno, minced
10 ounce evaporated milk
8 ounce velveeta cheese

First in a small pot or saucepan, add in the can of Rotel and the diced jalapeño.
Cook until the jalapeños have softened in the pan or until you don’t notice any residual water left in the bottom. Then, lower the heat and pour in the evaporated milk then toss in the chunks of Velveeta cheese.
Continue mixing, allow the cheese to melt into the milk and everything is smooth then turn off the heat. The dip will look very runny, but you need to let it cool for it to be consumable.
Finally, when the soup is warm and you’re able to eat it without burning yourself, you’ll notice it’s super creamy and cheesy now. Enjoy!