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Mexican restaurants often offer a white cheese dip that is simple in ingredients, but very flavorful. It is often served with tortilla chips, or drizzled on tacos, nachos, burritos, and chili rellenos.

I’ve tried it alone or combined with sliced jalapeno peppers, and either way it is delicious. You can make your own at home. The secret is in the cheese you use. I’ve seen many recipes for white cheese dip calling for different cheeses. Experiment with several and see what you like best. Favorites include Asadero, Manchego, and white American cheese. Our recipe will use Asadero cheese.

Take note there are different qualities of Asadero cheese. Cacique Asadero is the cheese that is used in this recipe.

Adjust quantities based on how much dip you need. This makes a little over a cup of dip.

Ingredients:

• 1 cup shredded Cacique Asadero cheese
• 2 diced freshed jalapeno peppers or sliced peppers in jar
• 1/4 cup Half and Half
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin powder
• salt and pepper to taste
• homemade tortilla chips or Tostitos corn tortilla chips

Directions:

1. Combine all ingredients except the tortilla chips.
2. Heat just until melted over low heat.
3. Use a double boiler or non-stick saucepan, watching closely.
4. Do not leave unattended and do not cook on high heat.
5. As dip cools, it will thicken, simply rewarm as needed.
6. Serve with tortilla chips or drizzle on nachos, tacos, burritos, enchiladas, or chili rellenos.

Enjoy!
the Rancher’s Daughter
theranchersdaughter.com