Mexican Chili Cheese Dip


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This is one spicy and filling chili cheese dip, best served with warm tortillas or corn chips.

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  • 2 C. (8 oz.) shredded Monterey Jack cheese
  • 1 2/3 C. (15 oz. can) Chili with Beans or Chili with No Beans
  • ½ C. undiluted Evaporated Milk
  • 1 tsp. chili powder
  • 1/3 C. diced fresh tomatoes
  • 1/3 C. sliced green onion
  • ¼ C. canned diced mild green chilies
  • Small chili pepper and cilantro sprig (optional)

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In medium saucepan, combine cheese, chili, evaporated milk, and chili powder. Cook over medium heat, stirring constantly, about 8 minutes until cheese is melted. Remove from heat; stir in tomatoes, green onion, and chilies. Pour into serving dish; keep warm. Garnish with chili pepper and cilantro, if desired. Serve with tortilla chips.

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