Mexican Cheese Dip: a very creamy bite, perfectly smooth and cheesy
published on 23 October, 2018 at 16:16
Ingredients:
225 g Cheddar cheese, freshly shredded
1 tbsp cornflour / cornstarch
8 g butter
1 large garlic clove, minced
1/4 small white onion, very finely chopped
375 g evaporated milk
1 small tomato, finely diced
1/4 tsp each onion powder, garlic powder, cumin
113 g can chopped green chile, fire roasted
1/4 cup coriander / cilantro, finely chopped
2 - 3 tbsp milk
Salt
1 tbsp cornflour / cornstarch
8 g butter
1 large garlic clove, minced
1/4 small white onion, very finely chopped
375 g evaporated milk
1 small tomato, finely diced
1/4 tsp each onion powder, garlic powder, cumin
113 g can chopped green chile, fire roasted
1/4 cup coriander / cilantro, finely chopped
2 - 3 tbsp milk
Salt
Directions:
Place cheese and cornflour in a bowl, toss to coat. Melt butter over medium heat in a large saucepan or small pot. Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned. Add tomato and cook for 2 minutes until tomato is slightly softened. Add evaporated milk and cheese. Stir, then add chiles and Spices. Stir until cheese melts and it becomes a silky sauce. Add salt to taste and stir through coriander. Stir in milk or water to adjust consistency the dip thickens when it cools, and milk can be added later to adjust to taste. Remove from heat. Serve warm or at room temperature.
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