1/2 cup butter, softened
2 tablespoons vegetable oil
1/2 teaspoon onion powder
1 teaspoon lemon pepper
1 juice garlic, sliced into 1 inch rounds
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1/4 cup chopped celery, chopped
1 cup chopped green bell pepper, diced
2 cups quick cooking oats
1 1/2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. Reserve 1 cup of this mixture for dipping sandwiches.
In a medium skillet, warm butter or margarine over medium heat. Stir in the oil, onion powder, lemon pepper, garlic, onions, green pepper, halved green bell pepper, celery, bell pepper, oats, and cheese. Cook just until heated through.
Drop about one cup of dip into the prepared cookie sheet.
Dip sandwiches in the dip using a metal spatula to prevent sticking. Seal edges of sandwich to prevent sticking. Place sandwiches on cookie sheet, spread evenly, turning once twice. Repeat until all of the dips are used up.
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