Chili Rarebit Dip
|Margarine||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Cubed american cheese||1 1⁄2 Cup (24 tbs)|
|Canned tomatoes with chilies||10 Ounce|
Melt margarine over low heat.
Add celery, green pep- per, onion and garlic; saute until tender.
Stir in flour and salt.
Add milk; cook, stirring constantly, until thickened.
Add cheese; stir until melted.
Stir in to- matoes and jalapenos.
May be served warm or chilled.
Yield: 1 quart.