Recipe by joannarose
This is a recipe I developed to copy a tasty dip that came from our favorite local mexican restaurant when my husband and I were in college at Michigan State University. It's pretty close to the real thing! A very simple and easy dip to serve with tortilla chips and salsa.
Top Review by sugarNspice
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!
- 680.38 g container cottage cheese
- 118.29 ml sour cream
- 118.29 ml monterey jack cheese, grated
- 2 green onions, sliced thinly
- 2-3 clove fresh garlic, minced
- 1.23 ml cumin (optional)
- black pepper