Cheddar Dip Recipe




Cheddar Dip Ingredients

2 cup cheddar cheese -- shredded
3 tbsp onion -- chopped
3 tbsp green pepper -- chopped
1/4 tsp salt
1/8 tsp hot pepper sauce
1 cup sour half and half

A Recipe for
Cheddar Dip

 

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Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.




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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.


This Recipe for Cheddar Dip is one of thousands in the Recipes-to-go Cheese Cookbook.


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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.




Cheddar Dip

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Cheddar Dip Directions

Place first 5 ingredients and 1/4 c sour half and half in a bowl and
beat with electric mixer until well blended. Fold in remaining sour
half and half. Cover and refrigerate at least one hour. Stir before
serving. Serve with vegetables and crackers.

Yield: 2 cups

Recipe By : Wisconsin Milk Marketing Board

From: Western Mexican Cookbook

Serves: 1

 

 

 

 

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Cheddar Dip Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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