2 (8 ounce) containers sour cream
1 (4 ounce) jar sour cream with juice
1 (8 ounce) can diced tomatoes with green chile peppers
1 (3 ounce) package cream cheese
1 (8 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
1/2 cup shredded Swiss cheese
1 tablespoon dried minced onion
1 tablespoon dried minced green chile pepper
1 egg, beaten
1 cup white wine
1 tablespoon white sugar
1/4 cup beer
1/4 cup chopped green onions
In a medium saucepan, combine the sour cream, sour cream, tomatoes with green chiles and cream cheese. Over medium heat, stir constantly until thoroughly combined. Slowly pour in 5 cups water, stirring constantly. Cook, stirring, until thickened, about 30 minutes. Reduce heat to low. Cover and simmer for 20 minutes. Drain excess liquid. Remove from heat and stir in remaining 6 cups water. Cool completely.
When mixture is cool, layer with sliced Swiss cheese, cheese slices, chiles, cream cheese, cream cheese slices, cheese slices and Swiss cheese. Mix together remaining 1/2 cup water and wine; cover. Pour mixture into a large bowl. Mix together remaining 4 cups water and sugar; stir into cream cheese mixture along with vinegar and honey. Pour mixture into a 2 quart dish or casserole dish. Cover and chill in refrigerator 12 to 24 hours.
Preheat oven to 350 degrees F (175 degrees C). Bake mixture in preheated oven for 30 minutes, or until bubbly and golden brown. Cool completely.
Place zucchini in a medium bowl, and toss with cream cheese mixture. Spoon mixture over zucchini and toss again. Spoon mixture over zucchini and toss again. Spoon mixture over zucchini and toss again. Sift together a handful of flour and remaining 1/2 cup water; stir into zucchini mixture. Place over zucchini mixture and add cheese. Let cool to room temperature. Place over whipped cream or whipped topping.
Place zucchini, onion and green pepper over cream cheese mixture. Garnish with sliced mushrooms, if desired. Serve warm.