1 (12 fluid ounce) can evaporated milk
1 (14.5 ounce) can shredded Cheddar cheese
2 (1/4 cup) cubes beef bouillon
2 tablespoons onion powder
1 teaspoon garlic powder
3 tablespoons sunflower oil
1 tablespoon Worcestershire sauce
1 tablespoon chicken bouillon granules
1/8 cup Italian-style salad dressing
1/4 cup ground black pepper
1/4 cup Sriracha
1/4 cup hot water
1/4 cup black olives
1 cup frozen green olives, thawed
Place creamed corn in a medium saucepan and add water, milk and cheese. Bring mixture to a rolling boil. Cover and simmer one minute.
Slice beef into 1/3 cubes. Place cubes in small bowl and combine onion powder, garlic powder, sunflower oil, Worcestershire, chicken bouillon, Italian-style salad dressing, sriracha and hot water. Mix well.
Chop diced tomatoes and apples. Add carrots, onions and mushrooms; stir all together. Saute according to package directions, stirring occasionally. Add water and 5 ounces cream cheese.
Add tomato mixture to cream cheese mixture in small mixing bowl and fold in enough water to make it puree. Whip with stick or hands until smooth; pour cream cheese mixture into cheese mixture mixture.
Return mixture to heat while stirring constantly until thickened. Return to medium-high over medium heat, stirring constantly, until mixture reaches desired consistency. Cool slightly; serve cold.
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