| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Crockpot, Dips |
1 |
Servings |
INGREDIENTS
| 21 1/2 |
oz |
Canned condensed cheese soup |
| 2 |
c |
Sharp cheddar cheese; grated |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
Lemon juice |
|
oz |
Packet freeze-dried chives; chopped |
|
|
Celery sticks |
|
|
Cauliflower – uncooked; cut into flowerets |
|
|
Corn chips – optional |
INSTRUCTIONS
Combine condensed soup, grated cheese, Worcestershire sauce, lemon juice,
and chives. Cover and heat on low in slow-cooking pot for 2 to 2 1/2 hours.
Stir until smooth and well blended. Keep hot in the pot. Dip celery sticks,
cauliflower, and corn ships into cheese mixture.
Posted to recipelu-digest Volume 01 Number 269 by James and Susan Kirkland
<kirkland@gj.net> on Nov 17, 1997
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