This cheesy nacho dip is so easy to make for your next get together! Our spicy nacho dip recipe is full of diced tomatoes, green chilies and frozen corn.
If I were to ask you what your favorite party appetizer was, what would you say? Would it be Barbecued Brie? Would it be Grilled Bruschetta? Would it be a Watermelon, Orange and Feta Salad? Or would it be something else?
For me, it would be my mother-in-law’s Cheesy Nacho Dip. In its simplest form, this dip is chock full of cheese, tomatoes, corn and peppers. Hands down, it is one of my most favorite things to eat. This incredibly easy appetizer disappears in seconds. As soon as she puts it down on the table, family members politely start edging one another out of the way, so they can grab a huge spoonful of it before it ‘s all gone. This dip is truly everyone’s favorite appetizer and we all ask her to bring it whenever she comes over for a family function.
Even though my mother-in-law gave me the recipe years ago, I’ve never made it on my own. Mostly, because I shouldn’t be allowed to have that much of a good thing in my home — without company. Because believe you me, no good can come from me snarfing down an entire bowl of this dip all by myself!
But this past weekend marked our son’s last CYO basketball game and we were all in the mood for some snacks and apps to celebrate the end of the season. This year was pretty special for our son because my husband coached his team and they had pretty impressive CYO season. Even though my husband never played basketball in school (he’s a tri-guy, remember?), the CYO league was short on coaches, so he agreed to coach. Seeing that they won and tied more games than they lost this season, they were both in pretty good spirits when we headed back home.
Now that CYO hoops are behind us, we can all sit back and enjoy some college basketball games for the next few weeks. I think its really neat that my main two guys bonded over this favorite American pastime. I love watching my husband show off his college team to our son whenever they’re playing, which brings me back to my Nana’s Cheesy Nacho Dip.
While the guys parked it in front of the tv, my daughter and I hung out in the kitchen and got all June Cleaver-ish. She was in charge of making something sweet and I was in charge of something salty. Being the funny kid that she is, she grabbed a bag of cookies and ran back out to the living room, and left me to fend for myself. I decided that this would be the perfect time to make Nana’s Dip for the family and I was completely right.
The original recipe calls for salsa, but I like to use Rotel diced tomatoes in my version. My favorite variety is Original Rotel tomatoes with green chilies because it adds a nice bit of heat to the dip. Nana usually serves this dip with tortilla chips, but I gussied it up a bit for my husband and served his with a toasted baguette. I actually prefer it with chips, but you can serve it with whatever you like!
NANA’S CHEESY NACHO DIP
- 1/2 cup Original Rotel diced tomatoes and green chilies
- 1, 8-ounce bag shredded cheddar cheese
- 1/2 cup mayo
- 1 cup frozen corn, thawed
- 1/4 cup red onion, diced
- 1/4 cup red pepper, diced
- 1/2 tsp chili powder
- sprinkle of cayenne, to taste
Step 1: Add Rotel, mayo and cheese to a large bowl; mix well. Add in all other ingredients; mix well.
Step 2: Place in an oven safe dish and bake for 20 minutes at 350 degrees. Serve hot!
P.S. The dip can be reheated in the microwave if it cools before everyone has a chance to snack on it.
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