Ingredients30 m servings 65 cals
- In a medium saucepan over medium heat, mix tomatoes, corn, milk and flour. Cook and stir until thick and bubbly, about 10 minutes. Gradually blend in Cheddar cheese and diced green chile peppers. Continue cooking until cheese has melted, about 10 minutes. Serve warm.
Per Serving: 65 calories; 4.7 g fat; 1.9 g carbohydrates; 3.8 g protein; 15 mg cholesterol; 149 mg sodium. Full nutrition
ReviewsRead all reviews 4
This recipe needed a lot of tweaking! It contains way too much flour. I did get a good idea from the base of the recipe. I used Rotel tomatoes, not drained, and 1/2 cup sour cream. I also add...
I found this dip to be very bland & pastey.I had added chili powder & garlic after tasting it but it still had a weird thick pastey texture.Maybe it would be better with salsa mixed into it but ...
I Really Didn't think This Recipe Was Bad (And Everyone I Work With LOVED It), But I Used It More As A Guideline. I Doubled The Tomatoes, Chilies, & Corn. I Only Used About A TBL Of Flour Too....