In a bowl toss the cheeses with the flour and reserve the mixture. In a large heavy saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the beer, the tomatoes, and the jalape?o, and simmer the mixture for 5 minutes. Add the reserved cheese mixture by 1/2 cupfuls to the beer mixture, stirring after each addition until the cheeses are melted, serve the dip with the chips. Makes 4 1/2 cups Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by email@example.com (Shawn Zehnder Lea) on Nov 24, 1997
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|Serving Size: 1 Serving (695g)|
|Recipe Makes: 1|
|Calories from Fat: 1300 (76%)|
|Amt Per Serving||% DV|
|Total Fat 144.4g||193 %|
|Saturated Fat 91.5g||458 %|
|Monounsaturated Fat 39.2g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 420.5mg||129 %|
|Sodium 1626.9mg||56 %|
|Potassium 680.6mg||18 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 30.9g|
|Protein 61.3g||88 %|
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Calories per serving: 1709
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