Nelson's Mexican Cheese Dip
15 mins (prep 5, cooking 10)
10 ingredients
24 servings
In Memphis, TN in the 1970's there was a restaurant called "El Chapo", where we ate mexican food on an almost weekly basis. I can remember my father asking the waiter for the recipe for their cheese dip, which was served along with "hot dip" (salsa) and tortillia chips. Over the years he adapted the recipe, which he always had on hand for a late afternoon snack. Dad served it cold from the fridge. My son prefers it warm. Either way it is addictive, so make sure to have lots of tortillia chips on hand!

Categories:  <-15-mins , dip , north-american , mexican , high-in... , quick , cheese , low-carb , appetizer , low-in... , high-calcium , eggs~dairy , time-to-make ,
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Serving Size (12.69 g)
Servings 24
Amount per Serving
Calories 0.87 Calories from Fat 0.18
% Daily Value *
Total Fat 0.02g 0.69%
Saturated Fat 0.0g 0.46%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 53.51mg 53.51%
Total Carbohydrate 0.18g 1.46%
Dietary Fiber 0.06 g 6.12%
Sugars 0.01 g %
Protein 0.04g 2.01%
Vitamin A 33.64IU% Vitamin C 0.0mg%
Calcium 1.09mg% Iron 0.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
diced tomatoes and green chilies, ground cumin