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Thursday, January 12, 2012

Mexican Dip

I love dip and chips.  There are so many different types of dips.  While looking through a cookbook called First Baptist Family Favorites from First Baptist Church of Dothan, AL, I found this one and it's different from any type of dip that I have had.  The addition of eggs was the biggest surprise. 

                                                          Mexican Dip

2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
1/4 cup or more Salsa verdo or chunky salsa
3 eggs

Combine cheeses.  In a bowl, beat eggs and salsa together.  Put 1/2 of cheese mixture into an 8 inch pan or baking dish and pour sauce over, then put remaining cheese on top.  Bake at 350 degrees for 30 min.  Serve with chips.

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