Tomato Chili Cheese Dip
A chilled party dip with sun-dried tomatoes, cream cheese, and other flavors. This recipe is courtesy of my brother, Bob. I didn't hear where he got it. Adjust amounts and types to suit yourself.
- Preparing Time: 20 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3/4 teaspoon ground black pepper
- 1/2 cup mayonnaise
- 1 teaspoon sea salt
- 8 ounces cream cheese softened
- 4 ounces sour cream
- 4 ounces cottage cheese small curd
- 1/4 cup sun-dried tomatoes in oil, about 8
- 1 small can chipotles in adobo sauce seeds removed
- 1 or 2 cloves garlic roughly chopped
- 2 green onions thin cut
- 1 tablespoon fresh chives chopped, for garnish
- Carbohydrate 39.292591154426 g
- Cholesterol 347.040868591505 mg
- Fat 134.052233061033 g
- Fiber 3.05287500043226 g
- Protein 33.6423245083389 g
- Saturated Fat 59.4214498036127 g
- Serving Size 1 1 Serving (626g)
- Sodium 4137.64067705958 mg
- Sugar 36.2397161539938 g
- Trans Fat 46.5128903632018 g
- Calories 1476 calories
In a food processor, combine everything except the green onions and chives. Process until smooth. Add the green onions, and pulse a few times to mix. Spread the dip in shallow container, cover with wrap, and refrigerate until well chilled, about an hour or more. Remove wrap, sprinkle with chives, and serve with nacho chips, etc.
