CHILI CON QUESO DIP

Chili con Queso Dip image

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.

Provided by My Food and Family

Categories Home

Time 35m

Yield 24 servings

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 540 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 2 g, Protein 7 g