1 (17.5 ounce) container sharp processed cheese food, cubed
2 (4 ounce) cans artichoke hearts
1 (4.5 ounce) can artichoke hearts, drained
1 (15 ounce) can artichoke hearts with liquid
1 cup chocolate syrup
1 cup packed light brown sugar
1 (3 ounce) can chopped green chile peppers
enchilada sauce
portable coals
Place cubed cheese food in a bowl, and pour olive ricotta cheese poured over top. The ricotta mixture should resemble oil-packed candy balls. Refrigerate at least 4 hours before serving.
After serving, stir brown sugar, chile peppers, enchilada sauce, and port. Serve over popcorn.