Saturday, July 11, 2009

Hot Pepper Dip

16 ounce jar processed cheese spread
4 1/2 ounce can green chilis, chopped
10 3/4 ounce can golden mushroon soup
16 ounce Monterey Jack cheese with peppers

Gently heat all ingredients together. Serve with chips or crackers. Keep cheese dip warm by serving it in a crock pot or fondue pot.

1 comment:

printersdevil said...

This sounds good. I am adding it to my dip recipes. TFS