Mexican Cheese Dip from Angela P.

1/4 c. corn oil
1 tbsp. Worcestershire sauce1 1/4 c. finely chopped onion
1/2 lb (2 cups) shredded cheddar cheese
1 clove minced garlic
1/2 lb. (1 1/2 cups) shredded pasteurized process 1 (1 lb.) can tomatoes
cheese spread
2 tbsp. cornstarch
1/3 c. chopped green chili peppers

Heat oil in skillet over medium heat. Sauté onion and garlic until tender. Drain 1/3 cup liquid from tomatoes; crush tomatoes. Mix corn starch and reserved tomato liquid. Add to onion mixture with tomatoes, chili peppers, and Worcestershire sauce;  mix well.  Bring to a boil for 1 minute or thickened.  Reduce heat, stir in cheese; heat until melted.  Serve hot with chips.

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