Vanilla Sex Martini
March 30, 2014
Creamy Coleslaw
March 30, 2014
Hot, bubbly, Mexican goodness! You can freeze all or part of this once mixed up and serve it later. Remove from freezer the day before and place in the fridge. giving it time to defrost completely.
2 ¾ cups shredded cheddar cheese, divided
8 oz cream cheese
8 oz sour cream
1 tsp cheesy popcorn seasoning
1 tsp dried minced onion
½ tsp garlic powder
½ tsp cayenne pepper
½ tsp cilantro
½ tsp cumin
chopped tomato and sliced green onion for garnish
1
Preheat oven to 350 degrees.
2
Mix 1 cup of the shredded cheddar cheese with the cream cheese, sour cream, cheesy popcorn seasoning, dried minced onion, garlic powder, cayenne pepper, cilantro, and cumin with an electric mixer and place in a baking dish. Sprinkle the remaining 1/4 cup shredded cheddar cheese on top.
3
Bake uncovered for 20 to 25 minutes or until heated through. Serve with corn chips.
Ingredients
2 ¾ cups shredded cheddar cheese, divided
8 oz cream cheese
8 oz sour cream
1 tsp cheesy popcorn seasoning
1 tsp dried minced onion
½ tsp garlic powder
½ tsp cayenne pepper
½ tsp cilantro
½ tsp cumin
chopped tomato and sliced green onion for garnish