In a bowl, combine all ingredients; mix well. Cover and chill for at least 1 hour. Serve with raw vegetables or tortilla chips. Yield: 3 1/2 cups. NOTES : "For a creamy, cheesy dip that inspires munching on raw vegetables, give this recipe a try, suggests Springfield, Missouri field editor Faye Hintz. Its a great party snack, she says." Recipe by: Taste of Home, June/July 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak2@aol.com on Jul 21, 1997
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|Serving Size: 1 Serving (1247g)|
|Recipe Makes: 1|
|Calories from Fat: 3305 (76%)|
|Amt Per Serving||% DV|
|Total Fat 367.2g||490 %|
|Saturated Fat 78g||390 %|
|Monounsaturated Fat 98.8g|
|Polyunsanturated Fat 171.4g|
|Cholesterol 409.6mg||126 %|
|Sodium 7577.9mg||261 %|
|Potassium 508.4mg||13 %|
|Total Carbohydrate 249.7g||73 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 249.3g|
|Protein 41.2g||59 %|
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Calories per serving: 4369
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