Ingredients20 m servings
- Combine cheese, chili and chilies in a saucepan or fondue pot. Heat over medium-low, stirring frequently, until the cheese melts. Serve warm with tortilla chips.
ReviewsRead all reviews 17
We love this recipe. It's a staple during football season. I tend to use velveeta, and I use canned diced tomatoes and chilies together. It is perfect. YUM!
Used velveeta, rotel with tomatoes and green chilis, and Chunky brand chili with no beans. Got rave reviews!
I make this recipe with a block of low fat cream cheese instead of processed cheese. Comes out great and is a huge hit at my house!
i used this to make rotel cheese dip so i didnt use the chili and used salsa. will go good with enchiladas and rice.
Delicious! A definate make for Thanksgiving appetizers! We made this for a trial run and all agreed that this recipe was 'in' for our Thursday feast. Thanks!
Pretty much anytime I make chili cheese dip, which is fairly often, this is the way I make it! The only differences are that I use chili with beans (personal preference), and heat it in my mini ...
quicker version-use Cheez Whiz then you dont have to spend time melting cheese just mix together and put in a microwave safe dish to heat. This works great as left over or if you dont have alo...
I used cheddar cheese instead of American only because that was what I had on hand. HUGE hit with the boys. They inhaled it in less than a half hour. I threw all the ingredients for this into my...