I first tasted this dip in a cooking class at a local supermarket. It isn't necessary to add the eggs, but they give the dip a thicker consistency. -Diane Hixon, Niceville, Florida
- 1/4 cup chopped onion
- 1 tablespoon butter
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 pound process American cheese (Velveeta), cubed
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 2 drops hot pepper sauce
- 2 eggs, beaten
- In a saucepan, saute onion in butter until tender. Add tomatoes, cheese, Worcestershire sauce, paprika, salt and hot pepper sauce. Cook and stir over medium heat until cheese is melted. Remove from heat. Stir a small amount of hot mixture into eggs. Return all to the pan, stirring constantly. Cook and stir until mixture reaches 160°. Serve warm with crackers. Store leftovers in the refrigerator. Yield: 3-1/2 cups.
Originally published as Zippy Cheese Dip in Reminisce November/December 2000, p48
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