Byron's Famous Killer Cheese Dip
Yield
1 batchPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | ounces |
soup, cream of cheddar
|
*
|
| 4 | ounces |
green chili peppers
|
|
| 1 | medium |
yellow onion
|
|
| 1 | tablespoon |
red pepper flakes
crushed |
|
| 2 | tablespoons |
chili powder
|
|
| 1 | tablespoon |
cumin
|
|
| 1 | each |
garlic cloves
crushed |
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 8 | ounces |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 317.9 | ml/g |
soup, cream of cheddar
|
*
|
| 115.6 | ml/g |
green chili peppers
|
|
| 1 | medium |
yellow onion
|
|
| 15 | ml |
red pepper flakes
crushed |
|
| 3E+1 | ml |
chili powder
|
|
| 15 | ml |
cumin
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 231.2 | ml/g |
sour cream
|
|
Directions
Mix together all ingredients except the sour cream; heat to boiling at low heat.
When blended, correct seasoning (usually needs more cumin and garlic.
Add sour cream and heat until it bubbles slightly. Serve with Tostitos or any natural Mexican-style corn chip.
