Preparation / Directions:
* Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should
be canned, chopped, green chili peppers.
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In a small nonmetal bowl micro-cook the chopped onion and butter or
margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the
onion is tender but not brown. Stir in the American cheese spread.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese
spread is melted, stirring occasionally. Stir in chopped tomato, green
chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the
cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or
till the cheese mixture is heated through. Serve immediately with tortilla
or corn chips. Makes about 1 cup of dip.
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