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Bella's White mexican cheese dip from mexican restaurants ,finally!


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Serves as large as you want. | Prep Time about 5 minutes | Cook Time about 5 to 10 minutes

Ingredients

Land-o-lakes hot pepper cheese in a block, not sliced….do not get it sliced. You want a 1 lb piece of the block. Get it at the Deli where you buy your sandwich meat and get it sliced for you. And it has to be the hot pepper cheese not the american cheese and it has to be Land-o Lakes.. I noticed the little specs of green and red. That's what caught my eye. 1 small jar of sliced jalapeno's with the juice. Milk. I use 2%.


Cut the cheese (LOL!) into small chunks and put into a glass microwavable bowl and start to melt it on high in 30 second increments. Take out and mix it with a fork. You may need to start out for one min depending on your microwave. keep heating/melting and mixing till it starts to get creamier and easier to mix. Next, start adding the juice from the jar of sliced jalapeños and some milk. I do about one Tablespoon of each at a time. Mix both in and start tasting and melting. Once it tastes the way you like and is to the creamy consistency that matches that of the restaurants and your done. I finely chop just one jalapeño from the jar and mix it in just before I serve it. Get those nachos out and start dipping. You may need to lightly reheat it if it starts to get thick.


Pairs Well With


Notes

I have been trying to prefect the white cheese dip I get at the mexican restaurant for a while. I've tried other recipes I've seen but they just fell short….Then one day I was at my local Giant Eagle and I saw the cheese that I knew was the right one. I could not wait to get home and try it. I did and it was dead on. I also now know why it costs so much at the restaurant. It is about $9.00 a lb. But worth it.

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