Cheese dip a la el azteco

Ingredients

8 oz Sour Cream
8 oz Small curd Michigan Cottage Cheese
8 oz Muenster Cheese, grated
1-2 Jalapenos, finely sliced (more or less depending on your taste for them)
1 bunch chopped scallions (more or less depending on your taste for them)

1 tbsp of Worcestershire (or try a dash)
1 tbsp sifted liptons soup mix -no onions (or try 2 teaspoons)

Easy

Directions

1. Mix all together and the color should be a very, very, very light"brownish" color.

2. Refridgerate at least 12 hours or overnight.

appetizers December 09, 2011 00:58