Gather the gang around the grill for this
spicy, cheesy dip. Have plenty of vegetable dippers and corn
chips available for scooping.
Grilled
Salsa-Cheese Dip
- 1/2 pound Edam cheese,
or Gouda or Monterey Jack (milk semi-soft)
1/2 cup salsa
- Fresh raw vegetables and
tortilla chips for accompaniment
- Shred cheese, place in
small heatproof ceramic or metal dish or skillet. Stir in salsa.
Place over medium-hot fire; let cheese melt, stirring frequently
to make sure cheese doesn't scorch on bottom of dish.
- Scoop melted cheese mixture
with fresh raw vegetables and tortilla chips.
Makes about 2 cups, serves
8.
Nutritional Information
Per Serving (1/8 of recipe): Calories: 110 calories; Protein:
7 grams; Fat: 8 grams; Sodium: 340 milligrams; Cholesterol: 25
milligrams; Saturated Fat: 5 grams; Carbohydrates: 1 grams; Fiber:
0 grams
Recipe provided courtesy
of Pork: The Other White Meat.
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