CHILI CHEESE DIP
Steps:
- Spread the cream cheese evenly in the bottom of a 10-inch microwave-safe pan or dish. Spread the chili over the cream cheese and top with the cheese. Microwave on high for 4 to 5 minutes, or until the cheese is completely melted.
- Serve with the tortilla chips.
- Kitchen Chemistry
- Here is some real kitchen chemistry. I got this from my AP Chemistry teacher and thought it was instructions for a lab experiment. It was titled "Edible polymers: A partial thermal degradation of carbon dioxide-foamed saccharides with protein inclusions." The directions were to combine 1 1/2 cups sucrose, 1 cup glucose solution, and 1/2 cup H2O and bring to a boil. Add 3 tablespoons solidified mixed esters and heat to 250˚ F. Add 2 1/4 cups protein pellets and heat to 300˚F. Remove from the heat and stir in 1/2 teaspoon sodium chloride, 1/4 teaspoon sodium bicarbonate, and 3/4 teaspoon 4-hydroxy-3-methoxy-benzaldehyde. After wracking my brain trying to figure out what solidified mixed esters and protein pellets were, she told me the common names of the ingredients (sugar, corn syrup, water, butter, peanuts, salt, baking soda, and vanilla). It was a recipe for peanut brittle.
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