Makes about 4 cups

Dotty says chicken broth mellows the flavor of this cheese dip and gives it a smoother texture. Keep warm in a 1-quart stockpot or fondue pot.

How to Make It

Step 1

Cook onion in 1 tablespoon chicken broth in large saucepan over low heat 5 minutes or until tender, stirring often. Stir in cheese and tomatoes until cheese begins to melt; stir in chicken broth, 1/4 cup at a time, until dip is desired consistency. Serve with tortilla chips.

Step 2

Note: For testing purposes only, we used Velveeta for pasteurized prepared cheese product.

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