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Hot Mexican Cheese Dip Recipe

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This recipe for Hot Mexican Cheese Dip, by , is from Mystic Maidens of the Crescent Moon Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellie Baisden
Added: Tuesday, September 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. hot Mexican cheddar cheese (e.g., Velveeta).
1/2 lb. regular cheddar cheese (e.g., Velveeta).
2 cans diced tomatoes with chilies (e.g., Ro-Tel).
1/3 small jar hot picante sauce.
1/2 lb. ground chuck chopped meat, browned.

Directions:
Directions:
Mix all ingredients together (it is advisable to cut cheese into chunks). Heat over low heat, or in a crock pot on low heat, until cheese melts. Serve in crock pot or chafing dish, so it is continually heated. Serve with tortilla chips.

Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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