| White Cheese Dip |
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1 pound (4 cups) asadero shredded cheese
or Mexican shredded cheese mixture
8 ounces chopped green chiles
1 cup heavy cream
1 jalapeno or serrano pepper, finely chopped
salt, to taste |
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| Instructions |
| Cover and cook on low for about 2 hours, stirring occasionally, or until cheese is melted. Thin
with more milk or cream if necessary. Taste and adjust seasoning. For additional flavor, add finely chopped onion, ground cumin, chopped roasted red pepper. Serve hot from crockpot with tortilla chips.
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