This weekend as most people in the Chicagoland area were watching the Chicago Cubs, I was watching USA play Mexico in soccer. Isaac bought Mexican beer and I made White Queso Dip. I would recommend this for any sporting event you will be hosting over the next few months. As is the case in my house, there always seems to be an “important” game on….having good food to munch on helps me to stay interested in watching!
Mexican White Queso Dip
1 lb block of white American cheese (from the deli, get a good brand)
1 cup half and half
2 tablespoons diced jalapenos
2 tablespoons diced green pepper
1⁄2 teaspoon cumin
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon red pepper
1 dash chili powder
In a double boiler on low heat add the cheese and some of the half and half. Stir mixture until cheese begins to evenly melt, adding half and half to result in the consistency you desire. Add diced jalapenos and diced green peppers to mixture, according to your preference. Add the spices. Start with the cumin and black pepper. Add red pepper gradually, tasting along the way. A little goes a long way, so be sure you don’t make it too hot. Add a pinch of chili powder, and serve hot with tortillas or chips. Leftovers can be microwaved (add more half and half or water to keep consistency). Don’t worry about yellowing from day to day (due to spices/cheese), it will be good for 4-5 days.
adapted from food.com
this was a highly rated 5 star recipe on this site.