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Chips and Cheese Dip

  • Beginner
  • About 2 cups
  • 2 hr 5 min
Baking Success Or Baking Mess


2 tablespoons Fleischmann's® Corn Starch
2 cups milk
2 cups Mexican style cheese blend, shredded
4 ounces prepared cheese product
1 teaspoon cumin, ground
1 teaspoon chili powder
1 can (10 ounces) diced tomatoes and green chilies, drained


Combine corn starch and milk in a medium saucepan. Bring to a boil, stirring constantly. Continue stirring and boil for 1 minute or until very thick. Remove from heat. Stir in cheeses until melted. Stir in cumin, chili powder and tomatoes. Serve with tortilla chips.

Serving suggestions: Serve Cheese Dip topped with additional shredded cheese and minced fresh cilantro. For a heartier version, add crumbled, cooked hamburger seasoned with taco seasoning.

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