Cheese dip is a Southern staple. Not only does EVERY Mexican restaurant carry it (I understand they don’t do that up North … or in Mexico), but we also have it at every possible gathering: football games, visiting neighbors, hey look the weather changed, whatever. It is a real Southern staple. And it’s simple to make. Here’s how.
Take about a one pound block of Mexican melting cheese or Monterrey jack cheese, or white American cheese or heck, even Velveta, and break it up in a microwave safe bowl.
Slice in some jalapeños, or Serrano chiles, or thai bird chiles—anything you have will be great. You want some heat to offset the rich creaminess.
Add in about 1 cup of milk, or cream, or half-n-half. (We are coffee drinkers but not cereal eaters, so we had half-n-half in the fridge.)
Microwave this at ½ power for about two minutes. Stir, then microwave again until heated through. Sometimes it takes 1 or 2 more minutes, sometimes more.
Serve with tortilla chips, salsa, and lots of napkins.
Want to mix things up? Add in some cumin, or some Mexican seasoning.
- About a one pound block of Mexican melting cheese or melting cheese or Monterrey jack cheese, or white American cheese or Velveta
- 1 cup of milk, cream or half-n-half
- One sliced jalapeño, or Serrano chile, or a couple of thai bird chiles—anything you have will be great. (It will be less hot if you remove the seeds and the white pith from inside the chile.)
- Break up the cheese in a microwave safe bowl.
- cup milk, cream or half-n-half.
- Add in the sliced jalapeño, Serrano chile, or thai bird chiles.
- If you want to mix things up, add in some cumin, or some Mexican seasoning.
- Microwave this at ½ power for about two minutes. Stir, then microwave again until heated through. Sometimes it takes 1 or 2 more minutes, sometimes more.
- Serve with tortilla chips, salsa, and lots of napkins.
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