Ham and Cheese Dip Recipe

Ingredients

1 (10 ounce) package frozen hash brown potatoes

1 (6 ounce) can chopped green chile peppers

1 (6 ounce) can tomato sauce

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

2 oz. shredded sharp Cheddar cheese

Directions

Preheat oven to 375 degrees F (190 degrees C).

Bring a large pot of salted water to a boil. Add hash browns and cook until tender but still firm, about 10 minutes. Drain, cool and cut into 1 inch cubes.

Mix peppers, tomato sauce, cheese and Monterey Jack cheese into hash brown cubes. Spread on a large baking sheet.

Bake in preheated oven for 10 minutes or until bubbly. Serve warm or cold.

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Comments

Siintimbri writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have never made a burrito in my life, but I have tried a version with varying degrees of success. This recipe seems to be a good starting point. I used French onion soup for dinner, and it was yummy. But, I would do with some adjustments. I used white chicken broth, and it was enough. I used a couple of tbsps of McCormick's Chipotle Chile Pepper powder, and added my own favorite tsp. of dried black pepper. Widely regarded as one of the best peppers in the country, IMHO.

Glaraa writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was exactly as described except I didn't have any agave nectar with me, so I went ahead and used 2 cups of plain unsweetened applesauce plus 1 tsp. sweetener. It wasn't too sweet so I thought it was a good match. I'll be making this again.