Chili-cheese Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | American | Dip | 8 | Servings |
INGREDIENTS
| 1 | 2-lb processed American | |
| cheese | ||
| 2 | Onions, chopped | |
| 2 | T | Butter or margarine |
| 2 | 15.5-oz chili without | |
| beans | ||
| Chili powder to taste | ||
| 1 | ds | Tabasco sauce |
INSTRUCTIONS
Melt cheese in top of double boiler. Brown chopped onions in butter or margarine; add to cheese with other ingredients. Blend well. Serve hot. Yield: 4 pints. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 81
Total Fat: 9.2g
Cholesterol: 19.1mg
Sodium: 450.8mg
Potassium: 220.2mg
Carbohydrates: 13.7g
Fiber: 4.2g
Sugar: 1.4g
Protein: 12.3g