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  • 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!


Ingredients:

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


Directions:

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.



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