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# Cook until mixture thickens. Add 1 ½ cup [[milk]], 1 cup cream cheese (if desired), 1 cup grated cheese (or 2 cups cheese sauce), and 1 cup sour cream to the flour-margarine mixture. |
# Cook until mixture thickens. Add 1 ½ cup [[milk]], 1 cup cream cheese (if desired), 1 cup grated cheese (or 2 cups cheese sauce), and 1 cup sour cream to the flour-margarine mixture. |
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# Cook until cheese simmers. Pour into a bowl. |
# Cook until cheese simmers. Pour into a bowl. |
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| − | # Serve hot and use as a dip. Reserve the cheese-based sauce in the refrigerator but wrap this with the aluminium foil. |
+ | # Serve hot and use as a dip. Reserve the remaining cheese-based sauce in the refrigerator but wrap this with the aluminium foil. |
[[Category:Cathy's Recipes]] |
[[Category:Cathy's Recipes]] |
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[[Category:Cream cheese Recipes]] |
[[Category:Cream cheese Recipes]] |
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[[Category:Vegetarian Recipes]] |
[[Category:Vegetarian Recipes]] |
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[[Category:Margarine Recipes]] |
[[Category:Margarine Recipes]] |
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| + | [[Category:Quick and Easy Recipes]] |
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| + | [[Category:Quick and Easy Dips]] |
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| + | [[Category:Semi-soft cheese Recipes]] |
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Revision as of 09:26, 16 July 2018
Description
This version of cheese sauce is mixed with sour cream for extra zest. Cream cheese sometimes works for this, too, and is great with seafood, chips, vegetables, meat, and poultry.
Ingredients
- 4 tablespoons margarine
- 1 ½ cup milk, regular or low-fat only
- 1 cup cream cheese, optional
- 1 cup grated cheese (Cheddar, Swiss, Parmesan, Provolone, or Colby) or 2 cups cheese sauce
- ¼ cup flour
- 1 cup sour cream
Directions
- Mix with ¼ cup flour with 4 tablespoons margarine; add gradually while stirring.
- Cook until mixture thickens. Add 1 ½ cup milk, 1 cup cream cheese (if desired), 1 cup grated cheese (or 2 cups cheese sauce), and 1 cup sour cream to the flour-margarine mixture.
- Cook until cheese simmers. Pour into a bowl.
- Serve hot and use as a dip. Reserve the remaining cheese-based sauce in the refrigerator but wrap this with the aluminium foil.