Hello folks and welcome back to the ATS kitchen. I’m about to stir up my “Too Tempting Tamale Dip.” You might think tamales aren’t very southern. I’d have to disagree. While they might not have originated here, those of us in the LA Delta adopted tamales a long time ago. I’ll show you the ropes!
- 1 (16-ounce) can chili without beans
- 1 (8-ounce) jar picante sauce
- 2 cups shredded sharp cheddar cheese
- 1 bunch green onions
- 2 (15-ounce) cans tamales or 10-12 home-made tamales
We’ll begin by taking two fifteen ounce cans of tamales and chopping ‘em up in a mixing bowl. (That’s if you don’t have any home-made hot tamales. If you are so fortunate, you’ll want to use 10 to 12 of those babies!) Next, we’ll stir in a sixteen ounce can of chili without beans, one eight ounce jar of picante sauce, a bunch of chopped green onions and two cups of shredded sharp cheddar cheese. Have mercy…heat through and through in a 350 degree oven, say about 30 minutes and serve with chips, Melba toast, wheat thins, French bread…you name it.
“You can say that again.”
Enjoy my Too Tempting Tamale Dip, friends, from my kitchen to yours!