Tex Mex Cheese Dip
1 cup cheese Pepper Jack or Chihuahua, shredded
4 ounces green chiles, finely chopped
1/4 cup cream
2 Tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 jalapeno pepper, finely chopped
Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally.
Serve with fresh tostadas or hot flour tortillas.
Pairs Well With
This a white cheese dip, but sometimes I add 1 Tablespoon of ground cayenne pepper. It does change the color & taste, like in the photo.