Southwestern Dip

Teresa Ambra

Southwestern Dip is an appetizer that will knock our socks off! No kidding. This amazing dip includes Monterey Jack cheese, chili with beans, diced green chilies and a little Tabasco sauce. It's baked in the oven and served with Fritos or Tortilla chips. It's really easy to toss together for a quick tailgating or holiday party. This amazing gluten free appetizer is also great for snacking on weekends as it reheats wonderfully.

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Prep Time 5

Cook Time 30

Total Time 35

Course Appetizer, Side Dish

Cuisine Tex-Mex

Servings

Calories 104 kcal

Equipment

1 9 or 10-inch tart dish or pie plate
1 sharp knife to chop vegetables
1 mixing bowl
1 wooden spoon
measuring cups
measuring spoons

Ingredients

15.5 oz. can diced tomatoes drained and mashed
15 oz. can chili with beans
4 oz. can green chilies diced, undrained
10 oz. Monterey Jack cheese shredded
1 small onion diced
1/4 tsp. Tabasco sauce
1 large green onion diced

Instructions

Mix together the diced tomatoes, chili, cheese, green chilies, onion and Tabasco sauce in a mixing bowl.
Mix well and spread into a greased baking dish.
Bake at 325 degrees for 30 minutes.
Garnish with green onions.
Serve with Tortilla chips or Fritos.

Notes

NOTE: This appetizer is also good reheated.

[nutrition-label]

Nutrition

Calories: 104kcalCarbohydrates: 5gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 315mgPotassium: 182mgFiber: 2gSugar: 1gVitamin A: 283IUVitamin C: 6mgCalcium: 158mgIron: 1mg

Keyword appetizer, beans, cheese, gluten free, Tex Mex, tomatoes

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