2 teaspoons grated Parmesan cheese
1 tablespoon dry mustard
2 tablespoons Worcestershire sauce
4 cloves garlic, finely chopped
3 tablespoons grated Parmesan cheese
salt and pepper to taste
1/2 teaspoon ground black pepper
1/2 teaspoon lemon pepper
1/2 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1 (4 ounce) can tomato paste
1 (15 ounce) can whole kernel corn
1 tablespoon vegetable oil
1 (8 ounce) can tomato paste with green chile peppers
1 (4 ounce) can tomato paste with red chile peppers
1 (4 ounce) package cream cheese, softened
6 ounces shredded Swiss cheese
6 ounces shredded Swiss cheese
1 small onion, chopped
1/2 cup marinated jalapeno peppers
1/4 cup chopped black olives
In a large bowl, mix the cheese, mustard, Worcestershire sauce, garlic, Parmesan cheese, salt, pepper, lemon pepper, marinated jalapeno peppers, black olives, tomato paste, corn and tomato paste with green chile peppers. Cover and refrigerate for several hours.