Tortilla Chip Dip
by skneubuehl
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Suggest a better descriptionSource: The Great Tomato Patch Cookbook
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INGREDIENTS
- 1 can Cheddar cheese soup ; undiluted
- 4 ounces Velveeta cheese
- 2=4 tablespoons picante sauce
INSTRUCTIONS
Place all 3 ingredients in a double boiler to melt, stirring often. This takes about 15 minutes. The dip can be reheated in either the double boiler or microwave. Serve warm with tortilla chips.
NOTES
Adjust picante sauce according to taste. Easy to make. I don't have a double boiler and heat mine on the stove, and it turns out perfectly.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (48g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 138 | ||
| Calories from Fat: 99 (72%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 11g | 15 % | |
| Saturated Fat 7g | 35 % | |
| Monounsaturated Fat 3.1g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 34.3mg | 11 % | |
| Sodium 311.2mg | 11 % | |
| Potassium 51.2mg | 1 % | |
| Total Carbohydrate 2g | 1 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 1.8g | ||
| Protein 7.9g | 11 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 138
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