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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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spicy, zesy, queso dip. Easy to make and NOT from velveeta! Ingredients:
4 cups extra-sharp cheddar cheese, grated |
1 1/2 cups monterey jack cheese, grated |
1 tablespoon cornstarch |
1/4 cup milk |
1 onion, minced |
1 medium poblano pepper, minced |
1 pinch cumin |
spices, for an extra kick (i like olde thomson spices like california garlic salt, and tex-mex chipotle) |
salt and pepper |
Directions:
1. Places grated cheeses in a bowl.
2. Sprinkle cornstarch over cheeses and mix to coat.
3. Put cheeses in saucepan, add milk and cook on low for 15 minutes.
4. Meanwhile, saute poblano and onion in saute pan with olive oil.
5. Stir in onions/chiles.
6. Give it a kick by adding your spices.
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