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Nacho Cheese Dip

Course Sauces, Dips & Spreads
Prep. Time 10 mins
Cooking Time 15 mins
Yields 625 mL / 2 1/2 cups

Preparation
Comments (4)

Preparation

What You Need

2 tbsp (30 ml) butter

1 medium onion, chopped

1 cup (250 ml) finely chopped tomatoes

1 cup (250 ml) milk

1 1/2 tbsp (25 ml) flour

1 1/2 cups (375 ml) shredded Canadian Cheddar* cheese

2 tbsp (30 ml) chopped jalapeno chilies or

small hot peppers

Hot pepper sauce or

chili powder

Tortilla chips

Instructions

In medium frypan, melt butter. Add onion and tomatoes; sauté over medium heat until onion is tender.

In a small bowl, gradually stir milk into flour until smooth. Add to pan. Cook and stir over low heat until mixture boils and thickens. Remove from heat; add Canadian Cheddar cheese and stir until it is melted.

Stir in chilies; add hot peper sauce or chili powder to taste. Serve hot with tortila chips for dipping.

Tips

* Or you can use shredded Canadian Brick, Farmers' or Monterey Jack.

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