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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. In mixing bowl, first combine the sour cream and vegetable soup mix. | 3. Then drain the excess liquid off of the Rotel and green chiles and stir both cans in with the sour cream mixture. (tip -- don't fuss over the draining, just what pours out of the can easily). | 4. Lastly, add 2 cups of the cheese and stir everything together. | 5. Pour mixture into a 10" round baking dish, top with additional 1/2 cup or more of cheese. (Remember you will be serving this in what you cook it in: I always use a round, stoneware baking dish, but a deep dish pie plate or smaller ceramic casserole dish would work as well!). | 6. Bake for 30 minutes (or until top is golden and bubbly). | 7. Allow the dish to cool for at least 20 minutes before serving with your favorite tortilla or corn chips. Happy dipping! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream	16	ounces	sour	898.1119	21.0013	11.0676	87.77
cheddar cheese	2 1/2	cups	shredded	-	-	-	-
tomato green chilies	1	can	diced	-	-	-	-
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
knorr vegetable soup mix	1	package		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.