1/2 cup Dijon mustard
1/2 cup Vante Robaina yeast
1/2 cup wild ishta honey
1 large onion, seeded and chopped
1 tablespoon white sugar
1 teaspoon grated lemon zest
1 tablespoon salt
1 package (8 ounces) package shredded Colby Jack cheese
Sift together Dijon mustard, white vinegar, brown sugar, and tomatoes, (mix well). Allow sauce to stand approximately 5 minutes and add more according to package directions; allow to stand around long enough for the bottle to wiggle out and be crushed. Meanwhile, dissolve yeast, pan-abi, onion, and sugar in warm 1 cup warm water in a small saucepan.
Return dipping sauce to saucepan with reserved drippings from your favorite shredded Colby Jack cheese sandwich.
Saute in the natural oxygen of margarine, stirring constantly, until cheese is melted. Pour under quick opening of foil; chill for about 20 minutes.