Chili-cheese dip
8 Servings
Ingredients
| Quantity | 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 |
Directions
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, .