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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

Cheese Dip by Susan Prendki Recipe

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This recipe for Cheese Dip by Susan Prendki is from Passing on Treasured Recipes - The Best from the Past and the Present, 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 lbs Velvetta Cheese cubed
2/3 c each of chopped onion, celery, bell pepper
1/2 - 1 T vegetable oil
2 can Rotel tomato/green chili
Directions:
Directions:
Heat large skillet, when hot add oil. Once oil is warm add vegetables. Saute vegetables until softened. Add the two cans of Rotel. You should have your skillet temp on medium. Once the liquid from the Rotel is almost gone add the cubed cheese. Melt cheese completely before serving.

 

 

 

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