Spicy Cheese Whiz 

Sometimes, we will make Spicy Cheese Whiz, put it on crackers and that will be our supper.  It is a wonderful treat with simple ingredients.  But Spicy Cheese Whiz is great on so many other foods as well. You can serve it with nachos, enchiladas, tacos or use it with macaroni.  You can omit the hot peppers, or add as many as you like. We always use a variety of different cheeses in ours as well. Experiment with what you like best.

Ingredients

1 1/2 pounds cheese, cubed (We use American, Cheddar, and or Pepper Jack Cheese)
2 cups evaporated milk
2 or more hot peppers, chopped (optional)
1 pkg. cream cheese
1 1/2 teaspoon salt
1 1/2 teaspoon dry mustard
3 beaten eggs

Directions

Beat the eggs in a small bowl. Set aside

Place the cheese in a medium, large heavy saucepan. Pour in one can of evaporated milk and add the hot peppers.  Cook and stir over low heat, cook and stir until cheese is melted.  

Pour in the other can of evaporated milk, salt, and dry mustard. Mix well. 

Add the cream cheese and stir until melted.

Remove from heat. Pour a tablespoonful of cheese sauce into the eggs, beating well as you add the cheese. Add at least 3 tablespoons of the cheese sauce into the eggs to temper them. If you don't do that, they will cook in the cheese, and you will have pieces of egg instead of a smooth cheese spread or dip. Pour the tempered eggs into the cheese, stirring constantly. 

Return the heat to low.  Cook, stirring constantly, until the sauce thickens. Remove the pan from the heat. 

You can use immediately or allow it the cheese to cool. If you want to let it cool, remember to stir it frequently. This will prevent a skin from forming on the top. To store, place in a container with a tight-fitting lid and place in the refrigerator. It can last up to 2 weeks, although ours is gone long before then.