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  • 2 tablespoons unsalted butter
  • 1 small minced onion
  • 1 small can hot green chili peppers, drained and chopped
  • 1 can chicken gumbo soup, drained (save liquid separately)
  • 1 large box Velveeta, torn into chunks (can use Mexican flavored for more heat)


  • 1. Melt butter in a skillet over medium heat; sauté chopped onions and chilies for a few minutes.
  • 2. Reduce heat to low then add drained soup, chunks of cheese, and a little reserved soup liquid; stir constantly until melted and creamy. Add more chili if desired and a little more liquid from the soup if needed (it gets thin easily so don’t add much).

Categories: Dip 
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