This creamy cheesy Mexican Chili cheese dip will be the hit of all your tailgating parties. It’s got all kinds of great flavors going on that just go so well together, and those Mexican flavors are always popular. Easily adjust ingredient amounts using the servings slider in the recipe card.
Place chili, evaporated milk, the white parts of the chopped green onions, chili powder, and cumin in a medium saucepan, and cook over medium heat, stirring constantly until mixture starts to boil. Stir in shredded Monterey Jack cheese and cream cheese until cheese melts. If a thicker consistency is desired, boil gently for 2 to 3 more minutes.
Remove from heat, and stir in the green parts of the chopped green onions, diced green chiles, and chopped jalapenos if desired.
Garnish with addition green onions and shredded cheese if desired.