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Byron's famous killer cheese dip
Artist: _
Categories: Cheese, Cheese & Eggs, Dips & Spreads
Yield: 1
Rating: 0
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Ingredients:
11 ozCheese soup (one can
-of condensed soup)
4 ozGreen chilies, chopped
-(I use Old El Paso
-canned chilies)
1 medYellow onion, chopped
1 tbspRed pepper, crushed
2 tbspChili powder
1 tbspCumin
1 Garlic clove, crushed
1/4 tbspHot sauce (Tabasco sauce
-or hot pepper sauce)
8 ozSour cream
Procedures:
1Mix together all ingredients except the sour cream; heat to boiling at low heat.
2When blended, correct seasoning (usually needs more cumin and garlic).
3Add sour cream and heat until it bubbles slightly.
4Serve with tostitos or any natural mexican-style corn chip.
5Notes: * a hot spicy party cheese dip -- here it is, folks! by popular demand, the cheese dip known to make women faint, strong men cry, and small children run for their mommies.
6This started out as an attempt to replicate a chili con queso dip, but took off in its own direction.
7Yield: makes 18 oz of dip.
8* this recipe may be doubled, quadruped or even sextupled without problem.
9Go easy on the red pepper if your guests don"t like hot food.
10The 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.
11As 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.
12Good luck! : difficulty: very easy.
13: time: 10 minutes.
14: precision: measure the spices, just so you"ll know how much you have put in. : byron howes : university of north carolina - chapel hill : decvax!duke!unc!bch :
 
 
 
 

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