Mexicali Dip

by Emily Wilde

Servings: 2 cups

INGREDIENTS

1 can condensed bean with bacon soup
2 cups shredded Monterey Jack cheese
1/2 can chopped tomatoes
1 tbsp. finely chopped onion
1 tbsp. finely chopped jalapeno peppers

INSTRUCTIONS

In saucepan, combine ingredients. Heat until cheese melts; stir often. Serve as a dip with corn chips.

CHEF COMMENTS

Substitute Monterey jack cheese with jalapeno peppers; omit jalapeno peppers.

Tagged: dipsspreads, nachodip add tags

Have you made it? What'd you think?

Log in to review this recipe.