Salsa and guacamole are two outstanding friends of tortilla chips. Based on recent experience, I believe tortilla chips should be introduced to a third buddy: cheese dip.
When you think cheese dip, your mind may first jump to queso (which is really just the Spanish word for cheese). Queso, generically, is a combination of melted cheese and salsa. You usually serve queso warm.
This cheese dip recipe is served cold and has a kick to it. Have caution, though: you will find it mildly addicting.
- Muenster cheese, 3 ounces, grated
- Pepper jack cheese, 3 ounces, grated
- Cottage cheese, 1 cup
- Sour cream, 1/2 cup
- Green onion, (roughly one-half a bundle), thinly sliced
- Jalapeno (one or two, de-seeded), diced
- Combine cottage cheese and sour cream.
- Stir in pepper jack cheese and muenster cheese.
- Stir in green onion and jalapeno.
- Tortilla chips.
- Anything else you might serve with salsa or sour cream.
- I used organic muenster and pepper jack, which cost $5.29 each for an 8-ounce block.
- Natural sour cream and cottage cheese taste infinitely better than the reduced-fat versions.
- If you are counting calories, skip the cheese dip entirely.
- The blue corn chips featured in the video (toward the end) are Garden of Eatin’ Blue Chips. They are delicious.