sketch of Bob above the Tortilla Dip recipe.


1/2 lb. Velveeta cheese, sliced into 1 inch squares
1/2 lb. Cheddar cheese, grated
1 small can green chilies, chopped
2 cans (14 1/2 oz. ea.) stewed tomatoes, well drained

In a (1 1/2 quart) non-stick-sprayed casserole dish, thinly layer tomatoes, Cheddar cheese, chilies and Velveeta cheese. Repeat til all items are layered. Bake 350° for 30 minutes or til bubbly. Serve with tortilla chips or crackers. Tortilla Dip can be made ahead and refrigerated or frozen.

Tortilla Dip recipe is published in our January, 2003 Menu Minder.