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October 10, 2007
Hot Jalapeno Cheese Dip
Ingredients:
1 pkg. (8 oz.) cream cheese
½ lb. Mexican Velveeta cheese, cubed
½ lb. American Cheese, cubed
½ lb. Cheddar brick cheese, cubed
½ lb. Monterey Jalapeno cheese, cubed
4 tbsp. butter
2 tbsp. chili powder
2 tbsp. paprika
2 tbsp. cumin
2 tbsp. garlic powder
½ cup milk
12 jalapeno peppers (or less, if you don't like it that hot)
1 onion, thinly diced
4-6 roma tomatoes, thinly diced
Instructions:
In a large pot, add milk and butter on medium until butter is melted. Add cream cheese and velveta cheese and continue to melt, stirring occasionally.
You may either add the diced onions raw or very, very lightly sauté the onion in a separate pan and then add the onion without the juices. Add onion, chili powder, paprika, cumin, garlic powder, and jalapeno peppers. Stir in thoroughly.
Add the rest of the cheese and stir often. When melted, add in the roma tomatoes.
**** You may also add 1 green pepper and 1 red pepper, thinly diced each, for a slightly different flavor.
**** If the sauce is too thin, you may add a little flour. Take some flour and some sauce and mix thoroughly in a separate bowl before adding it to the pot and then mixing it in completely.
**** If the sauce is too thick, add just a tiny bit of milk or let the sauce cool. As the sauce cool it congeals.
**** You may make this ahead of time, refrigerate it for a few days, and place it in a crock pot to keep it warmed during a party event, too.
Posted by Kelli Little at 10:18 AM