This dip is speed to put together. Do it ahead, if you wish, and have it ready to pop into the oven as guest arrive. It can also be heated in the microwave oven.
Flavors of the dip improve upon standing. Plan to make it at least 30 minutes before serving. Keep warm on chafing dish.
Serve with raw vegetables sticks for dipping: carrot, celery, and zucchini sticks, cherry tomatoes.
Makes 2 cups.
Hot and Cold Appetizers, Section 1, Card 5.
Green Chili Dip
- 1 28- oz can whole tomatoes drained
- 1 small onion quartered
- 1/4 cup parsley well-packed
- 1/4 cup mild green chilis
- 1 medium clove garlic
- 1 tablespoons white wine vinegar
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1 1/2 cups monterey jack cheese shredded
Place tomatoes, onion, parsley, chilis, garlic, vinegar, oregano, and salt in food processor with steel blade or into blender container. Process until smooth.
Transfer mixture to oiled heat-proof serving dish, such as a deep bowl or crock. Top with the cheese.
Cover and refrigerate until ready to serve.
Before serving, bake at 375 for 20 minutes or until dip is hot and cheese is melted. Or reheat, covered, in microwave oven for 3 to 5 minutes until mixture bubbles. Offer with raw vegetable sticks for dipping.
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