Chile Dip
Comments: The dip that all really spicy Mexican food lovers prefer.
Serve this dip along with corn tortillas chips.
Servings: 4 cups [1 L]
  • 16 ounces [454 g] creamy yellow cheese, sold in bars
  • 2 tablespoons [30 mL] chopped pickled Jalapeno pepper
  • 1 tablespoon [15 mL] chili powder
  • 1 teaspoon [5 mL] caraway
  • 1 pound [454 g] cooked crumbled ground beef, well-drained
  • 1/2 cup [115 g] grated Cheddar cheese
  • 6 ounces [190 mL] spiced tomato juice [if needed]
  • Melt creamy yellow cheese into the top part of a large double-boiler.
  • Then mix in chopped pickled Jalapeno pepper, chili powder, caraway, well-drained cooked crumbled ground beef, and grated Cheddar cheese.
  • Mix together all ingredients over low heat until well blended.
  • If dip is too thick, mix in some spiced tomato juice, 1 tablespoon [15 mL] at a time until really hot, of desired consistency.
  • Serve immediately, really hot.