Chili-cheese dip

Yield: 8 Servings

Measure Ingredient
1 (2-lb) processed American cheese
2 mediums Onions; chopped
2 tablespoons Butter or margarine
2 cans (15.5-oz) chili without beans
Chili powder to taste
1 dash Tabasco sauce

Melt cheese in top of double boiler. Brown chopped onions in butter or margarine; add to cheese with other ingredients. Blend well. Serve hot.

Yield: 4 pints.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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