Summary
- Difficulty:
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Yield: Makes: 4-1/2 cups
- 83 people call this recipe a favorite
- Rating: (0 ratings)
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Tomato-Chili Piquin Dip
Ingredients
- 1 Tbsp. olive oil
- 1 large sweet or yellow onion, chopped
- 2 cans (14-1/2 oz. each) or 1 can (28 oz.) diced tomatoes, undrained
- 1 tsp. sugar
- 1/2 to 1 tsp. ground chili piquin or chipotle chili powder
- 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Nacho & Taco Cheese, divided
- Corn chip scoops or tortilla chips
Directions
- Heat oil in a medium saucepan over medium heat. Add onion; cook 10 minutes or until very tender, stirring occasionally. Stir in tomatoes, sugar and chili powder; simmer uncovered 10 to 12 minutes or until thickened, stirring occasionally.
- Transfer to a shallow bowl; stir in 1 cup cheese and top with remaining 3/4 cup cheese. Serve with chips.
