Recipe By : U.S. Department of Agriculture
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Dips
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 oz Pasteurized process cheese
- spread -- cut into cubes
3/4 c Canned tomatoes -- chopped
1 tb Hot chili peppers -- finely chopped
Place cheese cubes in the top of a double boiler over boiling water.
Stir constantly until cheese is melted. Stir in tomatoes and hot
peppers until well blended and creamy. Serve hot with tortilla or
corn chips.
Note: Dip must be kept hot during serving in order to prevent excess
thickening. A hot plate or chafing dish may be used.
