Cheddar Dip Recipe - Cooking Index
Cheddar Dip Recipe - Cooking Index
| 2 cups | 292g / 10oz | Cheddar cheese - shredded |
| 3 tablespoons | 45ml | Onion - chopped |
| 3 tablespoons | 45ml | Green pepper - chopped |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Hot pepper sauce |
| 1 cup | 237ml | Sour half and half |
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
Source:
Taste of Home - February/March 1998
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