For once I feel like I have perfectly good excuses for not blogging in so long and as to why I am so late posting the cookbook of the month recipe for this week (even though I don’t think anyone even notices or cares that it is late)!
The past week has been EXTREMELY busy but I guess that is to be expected this time of year. So my very good excuses as to why I have been MIA the past week is the fact that I have been swamped at work, I have had quite a few extracurricular activities/events to attend, and this past weekend I went out of town to visit my mom (Aw I am such a good daughter).
And like I always say… That is no excuse!
1/2 cup milk
2 tablespoons butter
2 cups (8 oz) sharp cheddar cheese or Velveeta
4 (oz) cream cheese
1/4 cup sour cream
1 teaspoon mustard
1/8 teaspoon hot sauce
salt and pepper
pretzels, bread, veggies for dipping
In a large saucepan, bring the milk and butter to a boil; reduce heat. Add cheeses and stir until melted. Reduce heat to lowest setting and stir in remaining ingredients. Transfer sauce to serving dish. Serve with pretzels, bread, or veggies. Reheat sauce in microwave if it becomes firm. Makes 2 cups.