1 16 oz box velveeta cheese
1 15 oz can hormel chili (no beans)
1 c milk
4 tsp chili powder
2 tsp paprika
1 Tbls lime juice
1/2 tsp cayenne pepper
1/2 tsp cumin
Cut Velveeta into cubes. Combine the cheese with remaining ingredients in a medium saucepan over medium heat. Stir frequently until cheese melts, then reduce heat and simmer for 20 min. Serve hot with tortilla chips for dipping.
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