Roasted Tomato & Red Pepper Cheese Dip
  • 1 can tomato soup
  • 1 can cream of mushroom soup
  • 20 slices American cheese
  • 1 cup Westby Creamery Roasted Tomato & Red Pepper Dip


Mix soups in a microwavable dish. Heat in microwave on high power for 4 minutes. Chop up American cheese and add to the heated soup mixture. Microwave on medium power for 5 minutes or until cheese is melted. Add the Roasted Tomato & Red Pepper Dip and stir well. The cheese dip may be put into a crock pot to keep warm. Serve with tortilla or corn chips.


Submitted by Irene Olson