Spicy Chili Cheese Dip Recipe
This dip recipe makes about 4 cups--plenty for a crowd. It's also easy to make, because it's literally a "dump and stir" recipe!
12 oz can evaporated milk
4 tsp cornstarch
1 can chili no beans
1 can RoTel
2 tsp cumin
1-3 tsp chipotle, to taste
1 tsp chili powder
1 pound jack cheese
1/2 tsp salt
Pour everything but the shredded cheese into the pot and stir well.
I rarely measure the spices for this, and for a very basic version you can even leave them out entirely.
Add the cheese on top and then stir everything together.
I usually use half pepper jack and half "regular" jack.
I do recommend you use jack cheese because it melts so well.
Once everything is stirred together, turn the heat to medium and heat until the cheese melts. Stir frequently.
When the mixture comes to a boil, stir constantly so it doesn't burn. Let it boil for 2 minutes, and then remove from the heat.
The dip will be very thin once finished but it will thicken as it cools down to warm.
Serve it warm, and store extras in the fridge.
Reheat in the microwave with a splash of milk.
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Thanks so much for your interest!
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