Hot Clam Cheese Dip

• 1 lb. grated sharp Cheddar cheese
• 3 green onions, chopped fine
• 2 canned green chili peppers, seeds removed and chopped fine
• 1/2 Tbsp. Worcestershire sauce
• few drops of Tabasco
• 1 tsp. prepared horseradish
• 1 (7 oz.) can minced clams, drained (reserve broth)
• 1 can ripe olives, drained
• 1 (4 oz.) can button mushrooms, drained
• 1 can cream-style corn
• 1 1/2 Tbsp. arrowroot
• 2 Tbsp. cornstarch

1. Use double boiler or chafing dish.
2. Blend all ingredients, except arrowroot, cornstarch and clam juice.
3. Over low heat, when cheese has melted, blend arrowroot and cornstarch with the clam juice.
4. Add to the mixture.
5. Stir and cook until thick.
6. Serve hot as a dip.

grated sharp, green onions, green chili peppers, worcestershire sauce, horseradish, clams, ripe olives, button mushrooms, creamstyle corn, arrowroot, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=210056 (may not work)