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Spooky Nacho Dip

Yield: 2-1/4 cups Start to Finish 25 mins


  • 1 8 ounce package pasteurized processed cheese spread, cut into cubes
  • 1 10 ounce can diced tomatoes and green chiles
  • 1 cup  shredded Monterey Jack cheese
  • 1 cup  shredded mild Cheddar cheese
  • 1 teaspoon  ground cumin
  • 2 tablespoons  bottled tapenade (black olive paste)
  • 1 teaspoon  water
  • Tortilla chips and bell pepper wedges for dipping


1. Combine processed cheese, diced tomatoes, and green chiles, Monterey Jack and Cheddar cheeses, and cumin in a microwaveproof bowl. Microwave on High 4 to 5 minutes, stirring once, until melted and smooth. Pour into a serving bowl.

2. Combine tapenade and water in a small resealable plastic storage bag; knead to mix. Cut a tiny hole in one corner and pipe a spider web design on top of dip. Serve warm with chips and bell pepper wedges. Makes 2-1/4 cups (thirty-six 1-tablespoon servings).

Nutrition Facts

  • cal.(kcal)50,
  • Fat, total(g)4,
  • chol.(mg)12,
  • sat. fat(g)2,
  • carb.(g)1,
  • pro.(g)3,
  • sodium(mg)193,
  • Percent Daily Values are based on a 2,000 calorie diet