- Denise Kohlmeyer
TACO CHEESE DIP
I made this recipe for Daniel’s graduation open house recently and it was a hit! Gone in an hour. Next time I make it I plan to double the recipe. Enjoy!
12 oz. shredded Mexican or Taco-cheese blend
1 can of Rotel, drained of liquid
1 t. garlic powder
1 small tomato, chopped
½ c. mayonnaise
1 green onion, chopped, for garnish
In a medium mixing bowl, combine first five ingredients.
Gently fold to combine
Refrigerate for at least one hour
Before serving, garnish with green onions
Serve with crackers or crostinis.