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Posting-Version: version B 2.10.1 6/24/83; site unc.UUCP
Path: utzoo!linus!decvax!duke!mcnc!bch@unc.UUCP (Byron Howes )
From: bch@unc.UUCP
Newsgroups: net.cooks
Subject: Byron's Famous Killer Cheese Dip
Message-ID: <6485@unc.UUCP>
Date: Sat, 31-Dec-83 22:54:59 EST
Article-I.D.: unc.6485
Posted: Sat Dec 31 22:54:59 1983
Date-Received: Mon, 2-Jan-84 02:13:39 EST
Organization: University of North Carolina Comp. Center
Lines: 34

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)