| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Chili, Appetizers | 2 | Servings |
INGREDIENTS
| 1/4 | c | Chopped Onion |
| 1 | ts | Butter Or Margarine |
| 1/2 | c | American Cheese Spread |
| 1 | Med. Tomato * | |
| 2 | tb | Chili Peppers ** |
| Dash Hot Pepper Sauce (Opt.) | ||
| Tortilla Or Corn Chips |
INSTRUCTIONS
* Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should be canned, chopped, green chili peppers. In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1 cup of dip. From Better Homes & Gardens "Microwave Cooking for One or Two". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mwc-4-2.zip
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