3 1/2 cups shredded Cheddar cheese
1 (16 ounce) can tomato soup
1 (16 ounce) can tomato sauce
1 1/3 cups grated Parmesan cheese
1 teaspoon chopped fresh thyme
salt and pepper to taste
In a small bowl, mix shredded cheese and tomato soup. Spread the tomato soup over a large serving bowl. Adjust thickness of the wine transferring between the handle of a blender and a non-metal spoon – old school pasta folding is a necessary part!
In a medium bowl, mix tomato sauce and tomato sauce: whisk together. Stir in cheese, thyme, salt and pepper. Transfer mixture to the bowl while whisking. Serve with salad for dipping.