
Sherry Blount
Nov 30, 1919, 12:00 AM
Post #2 of 4
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Chile Cheese Dip - 1/2 cup shredded cheddar cheese 1/2 cup shredded Monterey Jack cheese 1 can (4 oz.) chopped green chilies, drained 1/4 cup half and half 2 teaspoons ground cumin 1/2 teaspoon salt Heat all ingredients over low heat, stirring constantly, until cheese is melted. Serve with tortilla chips.
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