Cheesy Tex-Mex Dip with Tomatoes and Chilies

This creamy and spicy Tex-Mex dip is the perfect addition to your next gathering or game day spread. Loaded with melted cheddar and Monterey Jack cheeses, along with the bold flavors of tomatoes and green chilies, it delivers a mouthwatering combination of textures and flavors. It’s quick to make and pairs perfectly with tortilla chips or as a topping for tacos and nachos.

Ingredients:

1 tablespoon olive oil
½ cup finely chopped onion

½ cup finely chopped green bell pepper
2 cloves garlic, minced
1 can (10 oz) diced tomatoes with green chilies, undrained

1 cup milk
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

½ teaspoon ground cumin
¼ teaspoon paprika
Salt and pepper to taste

Directions:

1. Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and green bell pepper, cooking for about 5 minutes until they soften. Add the minced garlic and cook for another minute until fragrant.

2. Add the Tomatoes

Stir in the can of diced tomatoes with green chilies, including the juices. Cook for about 2 minutes, allowing the flavors to combine and the liquid to heat through.

3. Add the Milk

Pour in the milk and bring the mixture to a gentle simmer, stirring occasionally to prevent burning.

4. Add the Cheese

Gradually stir in the shredded cheddar and Monterey Jack cheeses. Continue stirring until the cheese is fully melted and the dip has a smooth, creamy texture.

5. Season the Dip

Add the ground cumin, paprika, salt, and pepper. Stir well to incorporate the spices evenly throughout the dip, ensuring a balanced flavor.

6. Serve Warm

Transfer the cheesy Tex-Mex dip to a serving bowl. Serve immediately with tortilla chips, or use it as a rich, cheesy topping for tacos, nachos, or any of your favorite Mexican dishes.

Prep Time:

10 minutes

Cook Time: