The Healthy My Ass Cookbook

1	Onion, medium
1	Green Bell Pepper, small
1 Tbsp.	Oil, or 2 tablespoons
1&1/2 cups	Ketchup, 14 oz. bottle
2 ozs.	Cheddar Cheese, 1/2 cup finely shredded
1 tsp.	Worcestershire Sauce
3 dashes	Tabasco Sauce
2 6.5-oz. cans	Clams, chopped
	Corn Chips

Directions:

Chop the Onion and Green Bell Pepper. Pour the Oil into the bottom of a 1 quart or larger sauce pan. Add the chopped onion and green pepper and sauté until the onions are translucent in color.

Add the Ketchup, Cheddar Cheese, Worcestershire Sauce and Tabasco Sauce. Heat and stir until it is warm to hot, but not boiling. Stop heating when the cheese melts and before it blends in.

Turn off the heat, drain the chopped Clams and stir into the dip. Serve warm, cold or at room temperature with corn chips.

Other Information:

Source: Art Price, long time friend from my AT&T days.

Times:
Preparation: 0:30
Cook: 0:15
Total: 0:45

Yield: 3 cups
Servings: 24

Nutrition Facts per Serving:
45 Calories
2g Fat (30.2% calories from fat)
3g Protein
5g Carbohydrate
trace Dietary Fiber
8mg Cholesterol
204mg Sodium.

Exchanges per Serving:
1/2 Lean Meat
0 Vegetable
0 Fat
1/2 Other Carbohydrates.