Cheese Dip II Recipe

Ingredients

3 cups skim milk

1/2 teaspoon dried minced onion

1/4 teaspoon dried celery salt

1/4 teaspoon dried oregano

1 1/2 lemons, sliced

3 tablespoons margarine

Directions

In a medium mixing bowl, rinsed and dried all remaining herbs and spices. Over a saucepan, stir together milk, onion, celery salt, oregano, lemon juice and margarine. Bring to a boil, reduce heat to medium-low and simmer for 2 minutes. Stirring constantly, return mixture to a boil. Boil, stirring constantly, for 5 minutes.

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Comments

RCHoF3918 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this for the holiday potluck and it was quite good! I browned 1/2 of the butter and sprinkled a little cumin therefor. I also omitted the parsley and used all the dry mustard. My family really liked it! I did add some sour cream (using the TBHQ or whatever your preferred sour cream) and it made it even better. This is a versatile dip - I put it in a casserole dish and it was great! No messing with oil & butter - just dump it in and cook until you need it. My husband loved it and his dad-in-law, too. I may try it over rice one day - but it sure as hell isn't going to happen :)

felecee00000 writes:

⭐ ⭐ ⭐ ⭐ ⭐

Made this exactly as directed & it was so good. It took a little thought, but to make it easier to follow my recipe, I took the last 3 steps of the cheese making process & substituted white 5 spice for the dry herb. It turned out great!