Dip: Mexican Fondue

posted by Becky 01-27-101 8:15 PM

Mexican Fondue
source: America's Best Appetizers
submitted by Becky

2 (10 3/4 oz.) cans cheddar cheese soup
1 can (10 oz.) stewed tomatoes
1 can ( 8 oz.) chopped chilies

Mix all ingredients together. Heat to blend. Refrigerate for 24 hours to thicken. Reheat in fondue pot and serve warm with corn chips.

Yields 4 cups

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