2 cups shredded cheese
1/2 cup sour cream
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/8 cup finely chopped chives
In saucepan, heat soup over low heat; add cheese, sour cream, mustard and Worcestershire sauce. Stir until cheese is melted. Just before serving, stir in chives. Good served with vegetables or cocktail sausages.
We did this for dinner and it was damn fine. We used colby-jack for the cheese, to keep it mild, and we skipped on the chives. Used cocktail sausages and toasted garlic sourdough bread cubes. Absolutely tasty, though the mustard was just a hair on the strong side. Next time, only 1, maybe 1 1/2 tablespoons.
Give it a go some night. Easy as heck to make and eat.