Salsa Cheddar Dip with Witches Hats
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 138
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 5
- Cholesterol
- 23
- Sodium
- 402
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
Salt
1 teaspoon chipotle powder or smoked paprika
1 sack 10 ounces (2 cups) shredded Cheddar
1 cup store bought tomato salsa, your favorite brand and flavor
2 large carrots, peeled
1 sack blue corn tortilla chips, plain or flavored
Directions
- Heat a small pot over medium heat. Add butter and melt. Add flour to butter and cook 1 minute. Whisk in milk and season sauce with salt and chipotle powder or smoked paprika. Stir in cheese and melt. Thicken sauce 1 minute. Stir in salsa and remove from heat. Serve sauce from hot pot and return to stove, as necessary, to loosen.
- Cut carrots in half then stand on end and cut thin strips. Cut strips across on an angle, forming 2 long triangles. Lightly salt the carrots. Pile chips into a bowl and tuck carrots in and around the chips. The blue and orange triangles are your "witches hats".