Recipe By : Chris McElmurry, Beech Island, SC
Serving Size : 1 Preparation Time :0:00
Categories : Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Green pepper -- diced
1 cl Garlic -- crushed
1 sm Onion -- chopped
1 tb Butter
2 md Tomatoes -- diced
1 sm Canned chopped green chilie --
- drained
1 lb Velveeta cheese
Saute the green pepper, garlic, and onion in butter. Add diced
tomatoes and chili and mix thoroughly. While this mixture is cooking
slowly, grate the cheese and melt in top of a double boiler. When
melted add the other ingredients to the cheese and blend well. Serve
at once in a chafing dish or preheated bowl, with crisp chips for
dipping, or bread sticks.
You can fix it the day before and store in refrigerator until ready
to use. I've also heard of some who store what is left in the freezer.
