Hot Cheese Dip
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Pasteurized processed cheese spread||8 Ounce, cubed (2 Cups)|
|Cream cheese||3 Ounce, cubed (1 Package)|
|Snipped parsley||1 Tablespoon|
|Assorted unsalted crackers/Chips / vegetable dippers / all three||1 Cup (16 tbs)|
In a 1 1/2 quart casserole combine onion and margarine or butter.
Cook, covered, on 100% power (high) for 1 1/2 to 2 1/2 minutes or till onion is tender, stirring once.
Stir in cornstarch and pepper.
Add milk and Worcestershire sauce.
Cook, uncovered, for 2 to 4 1/2 minutes or till slightly thickened and bubbly stirring every minute (mixture will appear curdle stir in process cheese spread, cream cheese, and parsley.
Cook uncoveed, on high for 4 to 5 minutes or till cheese is melted and mixture is heated through, stirring every minute.
Keep dip warm in a fondue pot over fondue burner, or reheat in casserole, as necessary, on 50% power (medium) for 2 to 3 minutes.
Serve with crackers, chips, or vegetables.