Cheese dip #2

Yield: 8 Servings

Measure Ingredient
¼ cup Olive oil
1 medium Onion; chopped
½ Green pepper; chopped
½ pounds Fresh mushrooms; sbced
1 can (10-oz) Ro-tel tomatoes
1 can (2.25-oz) sliced black olives; drained
1½ pounds Velveeta cheese; cubed
4 tablespoons Chopped parsley
4 teaspoons Garlic salt
¼ cup Worcestershire sauce (up to)
12 drops Tabasco
4 tablespoons Chili powder
½ teaspoon Italian seasonings
4 tablespoons Cornstarch (optional)

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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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