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Mexican Veal Dip Recipe

Ingredients

1 (4 ounce) package cream cheese, softened

1 1/2 tablespoons white sugar

1 egg

1 cup milk

3 English apples, pitted and sliced into 1/3 halves

5 ounces HERSHEY'S Choice Evaporated Milk Condensed Cream

1 1/2 tablespoons ORTEGA Thick & Chunky Salsa, divided

1/2 tablespoon CHILL

Directions

Pour cream cheese into medium saucepan. Stir over low heat just until melted. Slide pan into empty saucepan and pour over warm onions.

Dissolve sugar in milk and pour over egg mixture in skillet. Stir to medium thickness. Add cheese sauce; stir gently. Stir in remaining milk and evaporated milk. Garnish with salsa. Serve immediately.

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mrthewell writes:

⭐ ⭐ ⭐ ⭐ ⭐

I ordered this recipe as a gift for my sister-in-law including this cake. She is killing me (sorry brother-in-law! I poisoned yourself!) and I cannot stop eating it. I did however, burn most of the coucup of butter, half of the box of/all those nuts and seeds. Seriously though, this is very tasty. Only thing I would change is 1.) I used red bell pepper. Couldn't have used any less. 2.) I used fresh mushrooms (feast your eyes, they're delicious!) and cooked them exactly as shown in the recipe. just stuffed them full of cream cheese and broke them into pieces. really bad and unnecessary. 3.) I added 2 Tblsps. of vanilla almond milk mixed with 1/2 tsp. of ground ginger. So good and tasty. Since
Recipe generated 2020-01-06 07:14:14 | 0 fresh recipes left | Github | Twitter