Prep 5 mins
Cook 10 mins
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.
- 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
- 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.
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.
this was very good although is needed some fresh garlic and a pinch of cayenne pepper, if you like cheese try this, it actually would make a great fondue and I may try that one day, thanks for sharing Sam! made for ZWT 5