Kathryn Bolton | Farmers EC
1 1/2 cups diced tomato
1 cup diced onion
4 ounces chopped pimientos, undrained
8 ounces canned, chopped green chilies, drained and rinsed
4 to 8 ounces jalapeños, drained, rinsed (if pickled) and chopped
1 can (8 ounces) diced mushrooms
1 can (14.5 ounces) cream of mushroom soup
2 pounds processed cheese
1/4 pound Monterey Jack, shredded
1 can (13 ounces) evaporated milk
- Combine tomato, onion, pimientos, green chilies and jalapeños in large saucepan. Bring to a gentle boil and cook, stirring often, for about 10 minutes. Vegetables will release some liquid as they cook.
- Drain about half of the liquid off (about 2 1/2 tablespoons). Reduce heat to low and add mushrooms, soup and both cheeses. Cook, stirring constantly, until cheeses melt. Add milk slowly until mixture reaches desired consistency.
- Put dip in a slow cooker set on warm and serve with tortilla chips.
Servings: 32. Serving size: 1/4 cup. Per serving: 128 calories, 6.6 g protein, 6.3 g fat, 6.3 g carbohydrates, 0.8 g dietary fiber, 611 mg sodium, 3.4 g sugars, 29 mg cholesterol
