As much as we like chili, we see no point in making a dip that doesn't include queso, too! This cheesy pleaser serves two dozen.
What You Need
Original recipe yields 24 servings
2 pkg. (32 oz. each) ORE-IDA TATER TOTS
1 pkg. (8 oz.) KRAFT Monterey Jack Cheese, cut into small cubes
1 pkg. (8 oz.) KRAFT Cheddar Cheese, cut into small cubes
1 can (5 oz.) evaporated milk
1 cup drained canned stewed tomatoes
1 can (4 oz.) chopped green chiles, undrained
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Let's Make It
Heat oven to 425ºF.
Bake TATER TOTS as directed on package.
Meanwhile, combine cheeses and evaporated milk in top of double boiler placed over hot water on medium heat. Cook until cheeses are melted and mixture is well blended, stirring occasionally. Add tomatoes and chiles; mix well.
Serve TATER TOTS as dippers with the warm dip.
When draining the tomatoes, reserved the drained liquid. If the dip becomes too thick, gradually stir in enough of the reserved stewed tomato liquid until dip is of desired consistency.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.