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Ingredients20 m servings 405 cals
Original recipe yields 6 servings
- Melt butter in a pan over medium-low heat; whisk flour into the melted butter until smooth, about 1 minute. Stir in ketchup, chili powder, and garlic powder until incorporated.
- Slowly stir milk into mixture until smooth. Add tomatoes with green chile peppers; whisk in processed cheese food. Bring to a boil, stirring constantly, until cheese is melted, 3 to 4 minutes. Stir in reserved juice from tomatoes if dip is too thick.
Per Serving: 405 calories; 29.7 g fat; 17.1 g carbohydrates; 18.4 g protein; 80 mg cholesterol; 1046 mg sodium. Full nutrition
ReviewsRead all reviews 2
Very disappointed in this recipe. Ketchup clashed with velveeta. 2nd batch I used chili sauce w/a pinch of cayenne. MUCH better results.