Bookmark and Share January 9, 2010 - Dave Mulder

Delicious cheese dip for Mexican dishes

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


  1. Combine cottage cheese and sour cream.
  2. Stir in pepper jack cheese and muenster cheese.
  3. Stir in green onion and jalapeno.

Serve with

  • Fajitas.
  • Quesadillas.
  • Tacos.
  • 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.

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