Mon 28 Apr 2008
Makes about 2 cups
1 can (11-ounces) condensed Cheddar cheese soup
1 cup shredded Monterey Jack cheese with Jalapeno peppers
1/2 teaspoon ground cumin
1/2 cup sour cream
1/4 cup chopped pimentos or tomatoes
Tabasco (optional)
In small saucepan, combine undiluted soup, shredded cheese and cumin. Place over low heat and cook until cheese is completely melted, stirring constantly. Remove from heat; stir in sour cream, pimentos and hot pepper sauce to taste, if desired. To serve, keep warm in fondue pot, chafing dish or heatproof bowl set on warming tray.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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