Chili Dip – canned tamales, chili beans, Rotel and more make for a flavorful dip.
This is a variation of Rotel Cheese dip, but using canned tamales, and much more. This makes a ton, so invite over a crowd when making this.
1 can beef tamales (wrappers removed) mashed with a fork
1 can chili (without beans)
1 can “chili hot” beans
1 can Rotel brand diced tomatoes & chilies
1 lb. Velveeta cheese (cut into chunks)
1 large purple onion diced (really, any onion will do)
1 or 2 fresh tomatoes chopped (optional – use them if you have them)
Spice to taste – any combination of the following will do:
Fresh diced chili or hot pepper
Cilantro (dried or fresh minced)
Cumin
Hot pepper sauce (Louisiana Hot Sauce, Tabasco, etc)
Ground black pepper
1 can chili (without beans)
1 can “chili hot” beans
1 can Rotel brand diced tomatoes & chilies
1 lb. Velveeta cheese (cut into chunks)
1 large purple onion diced (really, any onion will do)
1 or 2 fresh tomatoes chopped (optional – use them if you have them)
Spice to taste – any combination of the following will do:
Fresh diced chili or hot pepper
Cilantro (dried or fresh minced)
Cumin
Hot pepper sauce (Louisiana Hot Sauce, Tabasco, etc)
Ground black pepper
Mix all ingredients together in a crock pot and heat until cheese is melted, stirring occasionally. I add a small amount of spices before heating and then add more to taste. (I prefer it spicy.) Serve with tortilla chips. P.S. This make a LOT of dip – make it when you are expecting a crowd.
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