Mexican Cheese Dip
This recipe is taken from the 1983 Milk Calendar. This is the Mexican Cheese Dip recipe.
- Prep: 10 min
- Cooking: 15 min
Ingredients
- 2 tbsp (30 mL) butter
- 1 medium onion chopped
- 1 cup (250 mL) diced tomatoes
- 4 tsp (20 mL) all-purpose flour
- 1 cup (250 mL) Milk
- 1 cup (250 mL) Canadian Cheddar or Canadian Brick cheese cubed
- 1-2 tbsp (15-30 mL) jalapeno chilies or small hot peppers finely chopped
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Preparation
Sauté onion in butter; add tomatoes. Cook over medium heat about 5 min.
Blend together flour and milk; pour over onions and tomatoes. Stir over low heat until thickened; add cheese and stir until melted. Add chilies. Serve hot with tortillas chips or vegetables.
Tips
1 serving = 2 tbsp (30 mL)
Nutritional information
Per serving| Energy: | 56 Calories |
| Protein: | 3 g |
| Carbohydrate: | 2 g |
| Fat: | 4 g |
| Fibre: | 0.3 g |
| Sodium: | 55 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 7 % / 77 mg |
| Phosphorus: | 5 % |
| Vitamin A: | 4 % |
| Vitamin B12: | 7 % |
| Vitamin D: | 5 % |
