22 October, 1988

Lucy's Hot Tamale Dip

Lucy's Hot Tamale Dip ingredients
Makes about 3 cups
1 (12-oz) can tamales
1 (15-oz) can Hormel® Chili Without Beans
1 (1-LB) box Kraft Velveeta® Pasteurized Process Cheese Spread
3 Tbsp Worcestershire sauce

For serving
Frito's® Original Corn Chips

Remove tamale wraps. In top of double boiler, mix tamales and chili over Medium heat. Stir in Worcestershire sauce.

Cut Velveeta® into 1-inch cubes and add to pan. Stir over Medium heat until cheese melts. Serve warm with corn chips.

Page Last Updated 24 March 2015

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