Cheese Dip #2
| Yield: | 8 Servings |
| Categories: | Dips |
| 1/4 | c | Olive oil |
| 1 | md | Onion; chopped |
| 1/2 | Green pepper; chopped | |
| 1/2 | lb | Fresh mushrooms; sbced |
| 1 | cn | (10-oz) Ro-tel tomatoes |
| 1 | cn | (2.25-oz) sliced black olives; drained |
| 1 1/2 | lb | Velveeta cheese; cubed |
| 4 | tb | Chopped parsley |
| 4 | ts | Garlic salt |
| 1/4 | c | Worcestershire sauce |
| 10 | -(up to) | |
| 12 | dr | Tabasco |
| 4 | tb | Chili powder |
| 1/2 | ts | Italian seasonings |
| 4 | tb | Cornstarch (optional) |
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