Chippers & Dippers Recipe
Can’t decide?? Try them all!!!! Our homemade chunky garden salsa, nacho cheese sauce, and spinach artichoke dip served with warm multi-colored corn chips.
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Ingredients
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Salsa
Nacho Cheese Sauce
Spinach Artichoke Dip
Corn Chips
Method
Salsa Preparation
- 1
In a mixing bowl, combine diced Roma tomatoes, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, salt, and minced garlic. Mix well and let sit for at least 30 minutes for flavors to meld.
Nacho Cheese Sauce Preparation
- 2
In a saucepan over medium heat, combine cheddar cheese, cream cheese, and milk. Stir continuously until melted and smooth. Add jalapeño juice, salt, and paprika. Stir until combined and heated through.
Spinach Artichoke Dip Preparation
- 3
In a mixing bowl, combine thawed and drained frozen spinach, chopped artichoke hearts, cream cheese, sour cream, Parmesan cheese, garlic powder, and salt. Mix until well combined. Transfer to an oven-safe dish and bake at 350°F (175°C) for 20 minutes or until hot and bubbly.
