Ingredients and Weight:
- 2 cups shredded Monterey Jack Cheese (8 oz)
- 2 cups shredded Pepper Jack Cheese (8 oz)
- 2 cups shredded Cheddar Cheese (8 oz)
- 1 (10.75 oz) can of Cream of Mushroom Soup
- 1 (10 oz) can of Rotel Tomatoes with Green Chilies, undrained
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro, for garnish
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine all ingredients (except cilantro).
- Pour mixture into an 8-inch square baking dish.
- Bake for 20 minutes, or until bubbly and hot.
- Sprinkle with cilantro and serve with tortilla chips or vegetables for dipping.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15g
- Protein: 20g
- Carbohydrates: 15g
- Sodium: 500mg
Dish Characteristics:
- Creamy, cheesy, and spicy
- Perfect for parties and game days
- Easily customizable with your favorite toppings
- Can be made ahead of time and reheated
User Comments:
- "This dip is a crowd-pleaser! It's cheesy, spicy, and so easy to make."
- "I love that you can customize this dip with different cheeses or toppings."
- "This is the perfect dip for game day! It's hearty and filling."
Special Precautions and Tips:
- If you don't have Rotel Tomatoes with Green Chilies, you can substitute with a regular can of diced tomatoes and add a few chopped green chilies to taste.
- For a spicier dip, add more chili powder or chopped jalapeños.
- To make the dip ahead of time, simply prepare it as directed and store it in the refrigerator for up to 3 days. Reheat before serving.
