---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dips, Party, Usenet
       Yield: 1 batch
      11 oz Cheese soup (one can
            -of condensed soup)
       4 oz Green chilies, chopped
            -(I use Old El Paso
            -canned chilies)
       1 md Yellow onion, chopped
       1 T  Red pepper, crushed
       2 T  Chili powder
       1 T  Cumin
       1    Garlic clove, crushed
     1/4 t  Hot sauce (Tabasco sauce
            -or hot pepper sauce)
       8 oz Sour cream
   Mix together all ingredients except the sour cream; heat to boiling at low
   heat.  When blended, correct seasoning (usually needs more cumin and
   garlic.) Add sour cream and heat until it bubbles slightly. Serve with
   Tostitos or any natural Mexican-style corn chip.
   *  A hot spicy party cheese dip -- Here it is, folks!  By popular demand,
   the cheese dip known to make women faint, strong men cry, and small
   children run for their mommies. This started out as an attempt to replicate
   a Chili con Queso dip, but took off in its own direction. Yield: makes 18
   oz of dip.
   *  This recipe may be doubled, quadruped or even sextupled without problem.
   Go easy on the red pepper if your guests don't like hot food.  The effect,
   if done correctly, should be an initial impression of cheese, cumin, sour
   cream and garlic followed a second later by a sinus-cleaning heat. As one
   partaker has put it “You have to keep eating because if you don't, you'll
   die.” Guaranteed to increase beer consumption at parties.
   Good Luck!
   : Difficulty:  very easy.
   : Time:  10 minutes.
   : Precision:  Measure the spices, just so you'll know how much you have put
   : Byron Howes
   : University of North Carolina - Chapel Hill
   : decvax!duke!unc!bch
   : Copyright (C) 1986 USENET Community Trust