thickens and becomes slightly reduced, stirring frequently.
Serve warm or at room temperature.
MEXICALI CHEESE DIPMakes 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.
RED PEPPER DIPMakes about 1-1/3 cups
1 jar (7-ounces) roasted red peppers, drained
1 clove garlic, quartered
1/2 teaspoon ground cumin
1 cup plain lowfat yogurt
In blender or food processor, puree red peppers, garlic and
cumin. Add yogurt; blend or process a few seconds just
until mixed. Chill several hours or overnight to blend
flavors.
SPICY CRANBERRY - ORANGE DIPMakes about 1 cup
1 cup prepared cranberry sauce
2 tablespoons fresh orange juice
1 tablespoon port or Marsala wine (optional)
1 tablespoon fresh lemon juice
3/4 teaspoon dry mustard