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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

Dip: Mexico Chiquito's Dip Recipe

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This recipe for Dip: Mexico Chiquito's Dip is from Treasured family Recipes, 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:  
½ stick margarine or butter
4 tablespoons flour
1 tablespoon paprika
¼ teaspoon dry mustard
1 scant teaspoon ground cumin
1 tablespoon catsup
1½ tablespoons chili powder
1 teaspoon jalapeno pepper juice
½ pod jalapeno pepper, minced or mashed. Can add Rotel diced to taste.
2 cups milk
dash garlic powder
6 ounces of American cheese Velveeta

Directions:
Directions:
Melt margarine and stir in flour.Cook over low heat stirring, for one minute. Add paprika, mustard, cumin, catsup, chili powder, jalapeno pepper juice. Gradually stir in milk, stirring constantly. Cook until thickened. Add minced pepper or diced Rotel to taste, garlic powder, and grated cheese. Cook over low heat until cheese is melted.

Personal Notes:
Personal Notes:
Family Favorite!

 

 

 

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