Mom’s Ultimate Cheese Dip
Kathryn Bolton | Farmers EC 1 1/2 cups diced tomato 1 cup diced onion 4 ounces chopped pimientos, undrained 8 ounces canned, chopped green chilies, drained and
Keywords
- texas co-op power
- mom’s ultimate cheese dip
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Cooking tools:
- Slow cooker
- Saucepan
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Grater
- Serving bowl
- Stove
Ingredients
- 1 1/2 cups diced tomato
- 1 cup diced onion
- 4 ounces chopped pimientos, undrained
- 8 ounces canned, chopped green chilies, drained and rinsed
- 4 to 8 ounces jalapeños, drained, rinsed (if pickled) and chopped
- 1 can (8 ounces) diced mushrooms
- 1 can (14.5 ounces) cream of mushroom soup
- 2 pounds processed cheese
- 1/4 pound Monterey Jack, shredded
- 1 can (13 ounces) evaporated milk
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