Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 1 medium | Onion; chopped |
| ½ \N | 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, .