Byron's Famous Killer Cheese Dip Recipe
Recipe Ingredients
11 oz cheese soup (one can of condensed s, oup)
4 oz green chilies, chopped (i use old e, l paso canned ch
1 medium yellow onion, chopped
1 tbsp red pepper, crushed
2 tbsp chili powder
1 tbsp cumin
1 garlic clove, crushed
1/4 tsp hot sauce (tabasco sauce or hot pep, per sauce)
8 oz sour cream
Recipe Preparation
Mix together all ingredients except the sour cream; heat to boiling
at low heat. When blended, correct seasoning (usually needs more
cumin and garlic.) Add sour cream and heat until it bubbles slightly.
Serve with Tostitos or any natural Mexican-style corn chip.
NOTES:
* A hot spicy party cheese dip -- Here it is, folks! By popular
demand, the cheese dip known to make women faint, strong men cry, and
small children run for their mommies. This started out as an attempt
to replicate a Chili con Queso dip, but took off in its own
direction. Yield: makes 18 oz of dip.
* This recipe may be doubled, quadruped or even sextupled without
problem. Go easy on the red pepper if your guests don't like hot
food. The effect, if done correctly, should be an initial impression
of cheese, cumin, sour cream and garlic followed a second later by a
sinus-cleaning heat. As one partaker has put it "You have to keep
eating because if you don't, you'll die." Guaranteed to increase beer
consumption at parties.
Good Luck!
: Difficulty: very easy.
: Time: 10 minutes.
: Precision: Measure the spices, just so you'll know how much you
have put in.
: Byron Howes
: University of North Carolina - Chapel Hill
: decvax!duke!unc!bch
: Copyright (C) 1986 USENET Community Trust
Servings: 1
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