Prep 5 mins
Cook 15 mins
I got this recipe from a Mexican restaurant in Cumming Ga.
- In a double boiler heat milk. Shred cheese and add to the milk a little a time, stirring constantly.
- When milk and cheese are mixed well add the jalapeños along with some of the liquid from the jalapeño jar.
- Stir to mix.
I'm from the east coast but live in CA right now. I haven't found a single recipe that serves the cheese dip that I miss so much from the Virginia mexican restaurants. I had high hopes for this recipe, but I really just didn't like it. :( I followed it exactly. It didn't taste bad, but it just wasn't what I was looking for. I think I might try a similar recipe but with a different kind of cheese.
We have a Mexican restraunt in our town that serves the white cheese dip. the other day I asked how they made it and this sounds a lot like what he told me. He said they use LandOLakes white american cheese (which I saw on another recipe) and they melt it in the hot milk. He said they process the jalapenos before adding to the cheese dip. Tried to get their chicken fajita recipe but so far no luck. :)
VERY good....I didn't follow exactly, as I used 1 lb white "American processed cheese cubes with peppers" from the regular cheese section at the store. Combined with 1 cup milk. (skim...next time I'll use whole)in double boiler. We liked this dip a lot, but if I use this same cheese next time, I'll add some jalepeno peppers and a little juice as called for....or I'll make it exactly as this recipe is written. Thanks for a great dip recipe!