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  • Prep
    10 min
  • Total
    40 min
  • Servings
    6 to 8

Cheesy Chili Dip

This cheese and chili dip is a great way to put a new spin on a classic nachos dish. In this recipe, just the dip goes into the oven. A generous blend of black beans, onions, tomatoes, and jalapeño peppers, topped with au gratin Monterey Jack Cheese with jalapeño.


  • 2 tbsp (30 mL) olive oil
  • 1 onion, finely chopped
  • 2 jalapeños, seeded and finely diced
  • 4 garlic cloves, minced
  • 4 tsp (20 mL) chili powder
  • 2 tsp (10 mL) ground cumin
  • 2 tsp (10 mL) oregano
  • 1 tsp (5 mL) each salt and pepper
  • 1/4 cup (60 mL) tomato paste
  • 1 can (796 mL) diced tomatoes
  • 1 can (540 mL) canned black beans, drained and rinsed
  • 8 Armstrong Monterey Jack Cheese with Jalapeño slices
  • 1 green onion, chopped
  • 1 bag (300 g) tortilla chips


  1. Heat oil in a large skillet set over medium heat. Cook onion, jalapeño, garlic, chili powder, cumin, oregano, salt and pepper for 2 to 3 minutes or until vegetables have softened. Stir in tomato paste and cook for 1 minute. Stir in tomatoes and beans, then bring to a simmer. Cook for 12 to 15 minutes or until slightly thickened.
  2. Transfer mixture to 8-inch (2 L) square baking dish and top with Armstrong slices. Broil for 2 to 3 minutes or until cheese has melted and golden brown. Garnish with green onion and serve with tortilla chips.


* For meat lovers, add 1/2 lb (250 g) ground beef in with the vegetable mixture, cooking for a few minutes longer until the meat browns.

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