I used to work there and think I can help you out...Try using Muenster cheese in equal parts to the large curd cottage cheese and sour cream. (I usually just use the containers as the measuring device.) Then add in thinly sliced scallions, and half as much thinly diced jalapenos. For the seasoning, you are dead on with cumin, cut try adding a little garlic powder instead of fresh. Want the secret ingredient? Get a packet of French Onion Soup mix and strain the onions out...Mix well in a kichen aid, and good luck!
I was just wishing I could remember the dip I used to make when I worked there during college so I thought I'd search the web and here it is! I loved that place. My roommate and I both worked there and our apartment smelled like hot sauce just from our clothes!
Yummy for us 'dieters' out here! I added some chopped pickled jalapenos, garlic powder and a little bit of smoked paprika...The smoked paprika MADE this recipe!
I am SO HAPPY to find this recipe!! It tastes just like I remember (I followed the hints from SugarNSpice). I used about 4 green onions and 1 jalapeno. I made this for my siblings who also attended Michigan State and they loved it! Makes enough for a big crowd. Now I can satisfy my cravings for El Azteco even though I live out-of-state these days. Also, note to "El Az" fans: I believe this dip is also used as the filling in their Enchiladas Jojoque. Anyone have the whole recipe for that?? Please post!
This dip is awesome! Reminds me of MSU! Thanks so much for posting, I was looking everywhere for this recipe!
Good old El Azteco! Thanks so much! This brings back great memories!
I followed this recipe exactly and it just didnt do anything for my taste buds.