| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Snacks, Dip/spread |
1 |
Recipe |
INGREDIENTS
| 16 |
oz |
Pasteurized process cheese spread – cut into cubes |
| 3/4 |
c |
Canned tomatoes, chopped |
| 1 |
tb |
Hot chili peppers finely chopped |
INSTRUCTIONS
Place cheese cubes in the top of a double boiler over boiling water. Stir
constantly until cheese is melted. Stir in tomatoes and hot peppers until
well blended and creamy. Serve hot with tortilla or corn chips.
NOTE: Dip must be kept hot during serving in order to prevent excess
thickening. A hot plate or chafing dish may be used.
Makes 2-1/2 cups
Calories per 1 tablespoon serving: About 35
Source: FOOD -- by U.S. Department of Agriculture
Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip
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