Cheese Souffle Dip
Yield
4 servingsPrep
5 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cheddar cheese
grated |
|
| 1 ½ | cups |
mayonnaise
|
|
| 1 | teaspoon |
onions
and juice, grated |
|
| 1 | teaspoon |
prepared mustard
|
|
| 1 | dash |
worcestershire sauce
|
*
|
| 1 | dash |
accent
|
* |
| 1 | teaspoon |
parsley leaves
chopped |
|
| 2 | each |
egg whites
beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cheddar cheese
grated |
|
| 355 | ml |
mayonnaise
|
|
| 5 | ml |
onions
and juice, grated |
|
| 5 | ml |
prepared mustard
|
|
| 1 | dash |
worcestershire sauce
|
*
|
| 1 | dash |
accent
|
* |
| 5 | ml |
parsley leaves
chopped |
|
| 2 | each |
egg whites
beaten |
*
|
Directions
Mix all ingredients.
Bake in serving dish placed in warm pan of water for 45 minutes at 350℉ (180℃).
Serve with tortilla chips. Serve warm.
