1 each medium onion, chopped
2 each garlic cloves, minced
2 tsp cooking oil
3 each tomatoes, peeled and chopped
1/2 tsp chili powder
1/4 tsp hot pepper sauce
1/2 cup cheddar cheese, shredded
1 tbsp cornstarch
A Recipe for
Hot Chili-Cheese Dip
Since Eve ate the apple, much depends on dinner. |
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Herb Tip |
This Recipe for Hot Chili-Cheese Dip is one of thousands in the Recipes-to-go Cheese Cookbook.
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
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This is a recipe for Hot Chili-Cheese Dip from the recipe cookbook of Recipes-to-go (Cheese)
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
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Herb Tip |
Herb Tip |
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In a medium saucepan, cook onion and garlic in the oil until tender
but not browned. Stir intomatoes, chili peppers, chili powder and
hot pepper sauce. Boil uncovered for 10 minutes. Stir together
cornstarch and 1 Tablespoon cold water; stir into tomato mixture and
cook stirring constantly untill thickened and bubbly. Add cheese to
mixture and stir till its melted. Serve warm with tortilla strips.
Serves: 12
Hot Chili-Cheese Dip Recipe brought to you by Recipes To-Go