This dip will have your guests gathered around your appetizer table when you combine the flavors of diced tomatoes, chili piquin, Sargento® Shredded Nacho & Taco Cheese with chopped onions to create a creamy tip that has an unexpected kick of zest.
1 Tbsp. olive oil
1 large sweet or yellow onion, chopped
2 cans (14-1/2 oz. each) or 1 can (28 oz.) diced tomatoes, undrained
1 tsp. sugar
1/2 to 1 tsp. ground chili piquin or chipotle chili powder
Heat oil in a medium saucepan over medium heat. Add onion; cook 10 minutes or until very tender, stirring occasionally. Stir in tomatoes, sugar and chili powder; simmer uncovered 10 to 12 minutes or until thickened, stirring occasionally.
Transfer to a shallow bowl; stir in 1 cup cheese and top with remaining 3/4 cup cheese. Serve with chips.