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Fat Cat Artichoke Dip Recipe

Ingredients

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

Directions

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.