| 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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