This was the dip that my grandmother always served when it was cold and dreary outside to help brighten everyone's mood. It has since become one of my family's favorite tailgate recipes.
Technique tip: When folding in the cheese, make sure you continue to stir until it is completely melted and mixed throughout.
Swap option: Instead of canned tamales you may always use fresh tamales.
- 2 tablespoons butter
- 2 green onions, chopped
- 1 can diced tomatoes, preferably Ro-Tel
- 1 can plain chili without beans
- 1 tablespoon Worcestershire sauce, or to taste
- 1 teaspoon minced garlic
- 2 cans tamales, coarsely chopped
- 1 pound sharp cheddar cheese, grated
- corn chips, to serve
Heat a large saucepan over medium-high heat and melt butter. Sauté green onions in butter until soft, about 2 to 3 minutes. Add tomatoes, chili, Worcestershire, garlic and tamales. Stir well and break up tamales. Add cheese and cook, stirring often, on low heat, until cheese melts and mixture is thoroughly heated.
Serve hot with corn chips.