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From: ibyf@ihlpa.UUCP (Scott)
Newsgroups: net.cooks
Subject: re:Byron's famous killer cheese dip
Message-ID: <972@ihlpa.UUCP>
Date: Mon, 30-Dec-85 12:30:02 EST
Article-I.D.: ihlpa.972
Posted: Mon Dec 30 12:30:02 1985
Date-Received: Tue, 31-Dec-85 03:34:26 EST
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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