bch@unc.UUCP (01/01/84)
Here is is folks! By popular demand, the cheese dip known to make women faint, strong men cry and small children to run for their mommies. For those who don't know, this started out as an attempt to replicate a Chili con Queso dip but took off in its own direction. The ingredients and proportions are relatively stable now, so here goes... 1 can Campbell's Cheddar Cheese soup 1 can Old El Paso Chopped Green Chilies 1 medium onion, chopped 1 tablespoon crushed red pepper 2 tablespoons chili powder 1 tablespoon cumin 1 crushed garlic clove or 1 tablespoon garlic powder a couple of dashes tobasco sauce or hot pepper sauce Heat the above ingredients to boiling at low heat, carefully then correct seasoning (usually needs more cumin and garlic.) Add 1 cup sour cream and heat to bubbling slightly. serve with Tostitos or any natural mexican corn chip. 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! -- Byron Howes UNC - Chapel Hill (decvax!duke!unc!bch)
twt@uicsl.UUCP (01/06/84)
#R:unc:-648500:uicsl:3800026:000:206 uicsl!twt Jan 5 17:22:00 1984 When I am serving this to my guests, should I have a fire extinguisher nearby? (Actually, from the sounds of it, it would be GREAT for horny people to serve to a guest with PLENTY of cold Sangria) Mary
ibyf@ihlpa.UUCP (Scott) (12/30/85)
I hope you all saw Byron's recipe, because I'm not reposting it. However here is a "Nacho" cheese sauce that I came across that you may also want to try. 16 oz. Merkts cheese. (I've tried the flavored type, but the cheddar is best) 8 oz. Cream of Mushroom soup. (Campbell's) 8 oz. Green chilie peppers (El Paso) That's it! combine all ingrediants, heat to desired temperature, serve! A couple of tips: 1) I prefer to buy whole chilies and chop them myself, but I've bought the chopped ones when in a hurry. 2) DO NOT dilute the soup as it says to one the can. Just open the can and dump it in. Also, use the juice from the chilies. 3) if you have a microwave, heat the cheese in there first, its eaiser to get out of the container, and it combines better. I generally use 100% power for about a minute. HAPPY EATING the CHEAP gormet ihlpa!ibyf
stu16@whuxl.UUCP (SMITH) (12/31/85)
Here's something you might like to try
1 good sized block cheddar cheese grated
1 can HOT chiles chopped (Jalepenos can be
substituted if necessary)
lots garlic powder
1 cup to 1-1/2 cups mayo
all strirred up well
spread on party rye slices and pop under
broiler til bubbly.
There are never any leftovers when we do this for
appetizers. Great with a cold Heineken.
--
whuxl!stu16
(mamawitch)