Dana's Cheese Dip
I had a craving and created this recipe on my second try. It hit the spot!
Recipe:
1 teaspoon butter
1 teaspoon flour
1 cup whole milk
1 cup heavy cream
5 ounces extra sharp Cheddar cheese
4 ounces American cheese slices
1/3 cup salsa, drained if needed
2-6 minced, seeded Serrano peppers
Melt butter over medium-high heat. Whisk in flour and cook until light brown. Whisk in milk and cream and continue stirring until it begins to boil. Turn heat to low and stir in cheeses until melted. If adding salsa and peppers, let it cool a while before adding. It will thicken as it cools. It's best if refrigerated 24 hours before serving. Serve with tortilla chips.
For Sweet Pork Burritos: Omit the flour, reduce salsa to half and add only one Serrano pepper.
1 teaspoon butter
1 teaspoon flour
1 cup whole milk
1 cup heavy cream
5 ounces extra sharp Cheddar cheese
4 ounces American cheese slices
1/3 cup salsa, drained if needed
2-6 minced, seeded Serrano peppers
Melt butter over medium-high heat. Whisk in flour and cook until light brown. Whisk in milk and cream and continue stirring until it begins to boil. Turn heat to low and stir in cheeses until melted. If adding salsa and peppers, let it cool a while before adding. It will thicken as it cools. It's best if refrigerated 24 hours before serving. Serve with tortilla chips.
For Sweet Pork Burritos: Omit the flour, reduce salsa to half and add only one Serrano pepper.
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