Name: Cheese Dip #2
Ingredients: 1/4 c Olive oil; 1 md Onion; chopped; 1/2 Green pepper; chopped; 1/2 lb Fresh mushrooms; sbced; 1 cn (10-oz) Ro-tel tomatoes; 1 cn (2.25-oz) sliced black olives; drained; 1 1/2 lb Velveeta cheese; cubed; 4 tb Chopped parsley; 4 ts Garlic salt; 1/4 c Worcestershire sauce (up to); 12 dr Tabasco; 4 tb Chili powder; 1/2 ts Italian seasonings; 4 tb Cornstarch (optional)

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Dip	8	Servings

INGREDIENTS

1/4	c	Olive oil
1	md	Onion; chopped
1/2		Green pepper; chopped
1/2	lb	Fresh mushrooms; sbced
1	cn	(10-oz) Ro-tel tomatoes
1	cn	(2.25-oz) sliced black olives; drained
1 1/2	lb	Velveeta cheese; cubed
4	tb	Chopped parsley
4	ts	Garlic salt
1/4	c	Worcestershire sauce (up to)
12	dr	Tabasco
4	tb	Chili powder
1/2	ts	Italian seasonings
4	tb	Cornstarch (optional)

INSTRUCTIONS

Saute onion, green pepper and mushrooms in olive oil. Add Ro-Tel and
olives. Heat until hot. Transfer to top of double boiler and add remaining
ingredients except cornstarch. Heat cheese mixture until melted and well
blended. Add cornstarch and water paste if dip needs thickening. Serve hot
with Fritos or Doritos. Jalapeno peppers and/or artichoke hearts may be
included in dip, if desired.
JIM WILSON
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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