Mexican Cheese Chili Dip Recipe

• 8 ounce. shredded Monterey Jack cheese
• 15 ounce. can Libby's chili with beans (if you prefer you can use no beans)
• 1/2 c. evaporated lowfat milk
• 1 teaspoon chili pwdr
• 1/3 c. diced fresh tomatoes
• 1/3 c. sliced green onion
• 1/4 c. canned diced mild green chilies
• Small chili pepper & cilantro sprig (not necessary)

1. In medium saucepan, combine cheese, chili, evaporated lowfat milk and chili pwdr.
2. Cook over medium heat, stir constantly about 8 min till cheese is melted.
3. Remove from heat, stir in tomatoes, green onion and chilies.
4. Pour into serving dish, keep hot.
5. (Note: Electric fondue works great!)
6. Garnish with chili pepper and cilantro sprig (not necessary).
7. Makes 3 1/2 c..
8. Serve with tortilla chips.

shredded monterey jack cheese, beans, milk, chili pwdr, tomatoes, green onion, green chilies, chili pepper

Taken from cookeatshare.com/recipes/mexican-cheese-chili-dip-1284 (may not work)