Mexico City Queso Blanco Dip Recipe

From Dorothy McNett's Recipe Book.

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Mexico City Queso Blanco Dip

From Dorothy McNett's recipes at Appetizer or side dish! Also known as "street food" in Mexico City!

1/2 - 3/4 pound white Monterey Jack cheese, shredded
1/4 cup milk
1 tablespoon unsalted butter
1 can (4 oz.) diced green chili peppers, hot or mild
2 - 3 cloves garlic, finely minced
1 teaspoon cumin
pinch of cayenne, if desired
crispy corn tortilla chips (shaped into small "bowls" if toasting your own chips)

In a heavy bottomed sauce pan heat the shredded cheese, milk and butter, stirring constantly to melt smoothly and evenly. Blend in the chili peppers, garlic, cumin and cayenne and just warm nicely. Pour into a bowl or bowls suitable for dipping and arrange the crispy tortilla chips around and let everyone dip away!

Recipe created 2016-07-25.

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