Recipe by Samantha in Ut
This is great for parties. Everyone always asks for the recipe. If you shred your own cheese rather then buying it already shredded you will have a smoother consistency.
Top Review by alligirl
This was awesome, better than the mexican restaurants! I took Kittencal's advice and treated this like a fondue. I reduced the recipe by 2/3's, to make 2 cups, as there are only 2 of us. I sauteed 2 cloves of garlic and a jalapeno, chopped, in a pat of butter, before adding the cream. I spiced it up a bit, by adding a dried arbol chile pepper, some mexican chili powder, and a pinch of cumin. This came together quickly; thanks, Samantha in UT, I look forward to making this again. Made for ZWT 5.
- 680.38 g monterey jack cheese, shredded
- 59.14 ml flour
- 591.47 ml heavy cream
- 1-2 jalapeno, minced
- 118.29 ml sour cream
Directions See How It's Made
- Toss cheese and flour until cheese is coated with flour.
- Heat cream in a double boiler over medium heat. When cream begins to simmer ad 1/2c cheese. Stir to incorporate. When melted add another 12/2 c cheese and stir until melted repeat until all cheese is melted.
- Stir in jalapenos and sour cream. Keep dip warm over low heat, but don't allow to boil.