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Warm Mexican (Chili-Cheese) Dip

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“Okay, I know there are 157 recipes for Mexican Dip, but this one really IS different. Serve warm. It won't be the prettiest dip at the table, but it will be the best! My kids loved it so much, they would eat it by the bowl with chips and call it a meal! Makes alot, but don't worry, it won't last long... (Note: jar/can sizes are approximate - will correct, if needed, once I can check them out.)”
READY IN:
40mins
SERVES:
24
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

  • 2 (16 ounce) jars tamales, mashed
  • 1 (15 ounce) can chili, no beans (a mild meat-only type -no chunky types)
  • 1 medium onion, chopped fine
  • 1 lb sharp cheddar cheese, grated
  • 1 (8 ounce) jar picante sauce

Directions

  1. In a 5 quart saucepan, mash tamales with a potato masher and begin to warm over medium heat.
  2. Add chopped onion, chili and picante sauce.
  3. Grate cheese and add to heated mixture. Continue to heat until cheese melts.
  4. Serve warm with tortilla chips.

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