Kids and adults alike will dive into this cheesy meaty dip
Makes 8 servings
Prep time: 10 minutes
1 (8-ounce) package shredded Mexican Style Cheddar Jack
2 Tablespoons all-purpose flour
1 cup milk
1 teaspoon chili powder
1 teaspoon sweet paprika
¼ teaspoon onion powder
¼ teaspoon salt
1 (15-ounce) can chili, no beans
1 bag tortilla chips
Sweet mini peppers
1 (5.75-ounce) can colossal or jumbo black olives
1. In a bowl toss together the cheese and flour. Set aside.
2. In a 3-quart saucepan heat the milk, chili powder, paprika, onion powder, and salt over medium-high heat stirring frequently until bubbles start to form around the sides of the pan. Add the cheese and stir until melted. Add the chili and stir until warmed through.
3. Serve warm with tortilla chips, sweet mini peppers and colossalsized black olives.
Photography and Recipes by Laura Flowers