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Mexican Cheese Dip Recipe

by CookEatShare Cookbook

Ingredients

1 pound Velveeta cheese 10 ounce. Cheddar cheese 15 ounce. can stewed tomatoes

4 ounce. can green chilies, minced Chili pwdr Garlic pwdr

Directions

1. Chop Velveeta cheese and shred Cheddar, layer in a round 2 qt casserole.
2. Layer one: 1/2 Velveeta cheese, 1/2 stewed tomatoes and sprinkle with chili pwdr.
3. Layer two: 1/2 Cheddar cheese, 1/2 green chilis and sprinkle with garlic pwdr.
4. Repeat layers. Bake at 350 degrees till bubbly. Serve with nacho chips.

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