Mexican Cheese Dip

This recipe is taken from the 1983 Milk Calendar. This is the Mexican Cheese Dip recipe.

  • Prep: 10 min
  • Cooking: 15 min
Yields 2 cups / 500 mL
mexican cheese dip

Ingredients

  • 2 tbsp (30 mL) butter
  • 1 medium onion chopped
  • 1 cup (250 mL) diced tomatoes
  • 4 tsp (20 mL) all-purpose flour
  • 1 cup (250 mL) Milk
  • 1 cup (250 mL) Canadian Cheddar or Canadian Brick cheese cubed
  • 1-2 tbsp (15-30 mL) jalapeno chilies or small hot peppers finely chopped

Preparation

Sauté onion in butter; add tomatoes. Cook over medium heat about 5 min.

Blend together flour and milk; pour over onions and tomatoes. Stir over low heat until thickened; add cheese and stir until melted. Add chilies. Serve hot with tortillas chips or vegetables.

Tips

1 serving = 2 tbsp (30 mL)

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Nutrition

Nutritional Information

per serving
Energy: 56 Calories
Protein: 3 g
Carbohydrate: 2 g
Fat: 4 g
Fibre: 0.3 g
Sodium: 55 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 7 % / 77 mg
Vitamin B12: 7 %
Phosphorus: 5 %
Vitamin D: 5 %
Vitamin A: 4 %