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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mexican Dip Recipe

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This recipe for Mexican Dip is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two 8 oz cream cheese
2 cans Hornet chili (no beans)
1 can chopped green chilies
1 small onion
One 8 oz Monterey Jack with peppers
One 8 oz Monterey Jack
Directions:
Directions:
Spread cream cheese in bottom of 9 x 13 pan. Mix chili, chilies and onion in bowl. Spread 1/2 mixture onto cream cheese. Layer with pepper cheese.
Spread rest of mixture on top of cheese.
Top with Monterey cheese.
Bake 20-30 minutes at 350 degrees until cheese bubbles or microwave 10-15 minutes on high.

 

 

 

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