Nacho Dip

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Nacho Dip

 

This creamy cheese-chile dip with olive " spider web " is quick and

easy in the microwave.

 

 

1 8-ounce package pasteurized processed cheese spread, cut into

cubes

1 10-ounce can diced tomatoes and green chiles

1 cup shredded Monterey Jack cheese

1 cup shredded mild Cheddar cheese

1 teaspoon ground cumin

2 tablespoons bottled tapenade (black olive paste)

1 teaspoon water

Tortilla chips and bell pepper wedges for dipping

 

 

 

1. Combine processed cheese, diced tomatoes, and green chiles,

Monterey Jack and Cheddar cheeses, and cumin in a microwaveproof

bowl. Microwave on High 4 to 5 minutes, stirring once, until melted

and smooth. Pour into a serving bowl

2. Combine tapenade and water in a small resealable plastic storage

bag; knead to mix. Cut a tiny hole in one corner and pipe a spider

web design on top of dip. Serve warm with chips and bell pepper

wedges. Makes 2-1/4 cups (thirty-six 1-tablespoon servings).

 

 

Nutritional facts per serving

calories: 50 , total fat: 4g , saturated fat: 2g , cholesterol:

12mg , sodium: 193mg , carbohydrate: 1g , fiber: 0g , protein: 3g