Green Chili Dip
Creamy and cheesy green chili dip with only 4 ingredients for the perfect appetizer or snack.
Ingredients
- 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
Instructions
- 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!
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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