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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pancho's Hot Dip Recipe

4.3 stars - based on 6 votes
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This recipe for Pancho's Hot Dip is from The Moyer Family Cookbook (A tribute to Nellie Moyer), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans of tomatoes
1 med. onion chopped
1 can chopped chili peppers
1 jalapeņo pepper chopped
1/2 tsp.black pepper
1 tsp. accent
1 tsp. cumin
1 tsp. chili powder
Directions:
Directions:
Place ingredients in a blender and mix them together. Pour mixture into a large stock pot and bring to a boil. Boil for 10 minutes. Add 1 T. of oil and cook for 3 minutes longer. Cool and serve with chips.

 

 

 

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