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Recipe for "hot-cheese-dip"

NAME

     HOT-CHEESE-DIP - 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. This started out as an attempt to  repli-
     cate  a  Chili con Queso dip, but took off in its own direc-
     tion.

INGREDIENTS (makes 700 ml)

     320 g     cheese soup (one can of  condensed  canned  cheese
               soup).
     120 g     chopped green chilies (I use Old  El  Paso  canned
               chilies)
     1         medium yellow onion, chopped
     15 ml     crushed red pepper
     30 ml     chili powder
     15 ml     cumin
     1         garlic clove, crushed.
     1 ml      hot sauce (Tabasco sauce or hot pepper sauce)
     250 ml    sour cream

PROCEDURE

          (1)  Mix  together  all  ingredients  except  the  sour
               cream; heat to boiling at low heat.
          (2)  When blended,  correct  seasoning  (usually  needs
               more cumin and garlic.)
          (3)  Add sour cream and heat until it bubbles slightly.
               Serve  with  Tostitos or any natural Mexican-style
               corn chip.

NOTES

     This recipe may be  doubled,  quadruped  or  even  sextupled
     without  problem.   Go easy on the red pepper if your guests
     don't like hot food.  The 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.  As
     one partaker has put it ``You have to keep eating because if
     you don't, you'll die.''  Guaranteed to increase  beer  con-
     sumption at parties.
     Good Luck!

RATING

     Difficulty: very easy.  Time: 10 minutes.  Precision:  Meas-
     ure  the  spices,  just so you'll know how much you have put
     in.

CONTRIBUTOR

     Byron Howes
     University of North Carolina - Chapel Hill
     decvax!duke!unc!bch