makes 4 1/2 cups of dip
1
lb. (16oz) Velveeta, nacho
cheese sauce or Monterey Pepper Jack cheese – cubed
1
– (10oz) can of Rotel Original tomatoes – strained
½
cup sour cream
½
cup sweet onion – chopped
¼
cup jalapenos
4
tbsp Mudflap’s Chili Mix
In
a medium size (2-quart) microwave-able bowl
Add
all ingredients in bowl, cover with paper towel
Microwave
on high for 4 minutes
Remove
and stir well
Cover, return to microwave and heat on high for additional 4 minutes or until cheese is completely melted
Serve with corn chips or use as a sauce for Mexican or Southwestern dishes
Note: Velveeta or nacho cheese sauce is the smoothest for this dip but Monterey Pepper Jack cheese is a tasty variation
You can also add more chili seasoning to taste when the cheese sauce is still warm
Keeping the dip warm and stirred will help reduce the "skin" over the dip