"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Hot Nacho Dip Recipe

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This recipe for Hot Nacho Dip, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gaynor Beiler/Paula Funk
Added: Sunday, February 27, 2005


1 pound Velveeta cheese, cubed
1 pound grated cheddar cheese
1 can stewed tomatoes, drained a bit
1 small can of chopped chilies, drained
garlic powder
chili powder

In a 2 quart baking dish, layer as follows:
1st layer - 1/2 of the Velveeta
1/2 of the stewed tomatoes, crushed
sprinkle layer with chili powder
2nd layer - 1/2 of the shredded cheese
1/2 of the drained chilies
sprinkle with garlic powder
3rd layer - same as the first
4th layer - same as the second
Serve right from the oven with tortilla chips.

Personal Notes:
Personal Notes:
This recipe is from Paula Funk. Great for parties. Everyone seems to love this!




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