1 pkg. cream cheese
1/2 lb. Velveeta cheese
1/2 lb. Mexican Velveeta or American cheese
1/2 lb. Wisconsin brick cheese
1/2 lb. Monterey Jalapeno cheese (if you don't like it "hot" use the plain)
4 tbsp. butter
1/2 c. milk

When ready to serve, add 1/2 glass white wine or dry martini vermouth.

Put in microwave all the cheese cut into pieces with the milk and the butter on high for 5 to 10 minutes. Take it out of microwave and blend it well. When it is completely melted, add: 1/4 tsp. nutmeg Some garlic salt or powder (opt.)

Chop one green pepper and one red pepper, one medium size onion and add it to the cheese.

Sometimes I make this with artichoke hearts. I clean them and mix them with the cheese. Then I don't use the green pepper, but I add some Parmesan cheese and paprika and bake it in regular oven for 1/2 hour.

I also make it with mushrooms with the peppers and some bacon.

Another way is with shrimp and crab meat. This goes well with toasted caraway bread cut into small squares and put in oven with onion powder and garlic.

TIP: Do not use Swiss cheese or cheddar, they don't work.