Ingredients and Weight:
- 1 pound (454 g) Velveeta cheese, cubed
- 1/2 pound (227 g) mild cheddar cheese, shredded
- 1 can (10.75 ounces) condensed tomato soup
- 1/2 cup salsa
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1/4 cup diced jalapeños (optional)
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Difficulty Level:
2/5 (Simple)
Preparation Method Steps:
- In a microwave-safe bowl, combine the Velveeta cheese, cheddar cheese, tomato soup, salsa, green bell pepper, onion, and jalapeños (if desired).
- Microwave on high for 3 minutes, or until the cheeses are melted and smooth.
- Stir well to combine.
Nutritional Information:
Per 1/4 cup serving:
- Calories: 230
- Fat: 15 g
- Saturated Fat: 9 g
- Carbohydrates: 15 g
- Protein: 10 g
Dish Characteristics:
- Creamy and cheesy
- Mildly spicy (can be adjusted with jalapeños)
- Perfect for dipping tortilla chips or vegetables
User Comments:
- "This is the best nacho dip I've ever had! It's so creamy and flavorful." - John Smith
- "I love that it's easy to make and always a hit with my guests." - Sarah Jones
- "The perfect dip for game day or any party." - Michael Brown
Special Precautions and Tips:
- If desired, you can add other ingredients to the dip, such as ground beef, cooked chicken, or beans.
- You can also top the dip with shredded cheese or sour cream before serving.
- To prevent the dip from hardening, cover it with plastic wrap and refrigerate for up to 3 days. Microwave to reheat before serving.
