Tuesday, March 31, 2020

Belinda's Cheese Dip

This week I experimented with making a new cheese dip that was more affordable. 

This recipe called for pepper jack cheese, but I used American cheese slices instead of pepper jack cheese, which made it more affordable. 

Also, I only made half of the recipe, which only required about 6 slices of cheese. You can add more or less according to your taste. 

Belinda's Cheese Dip 

Ingredients: 

1 lb pepper jack cheese
8 oz cream cheese
½ cup sour cream
1 - 10 oz can original Rotel, drained
4 TBSP whole milk (if needed)
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder 1 tsp cumin 

Directions: 

In a medium bowl, combine the cheese, cream cheese, sour cream, and Rotel and microwave in one minute increments, stirring well each time. 

Let the mixture heat until the cheese melts and a smooth sauce forms, stirring often. Add spices if desired, and add milk if needed.

Once melted, serve immediately, or transfer to a slow cooker with a “warm” setting to keep dip warm and melted. 

Enjoy with tortilla chips if desired. 

Belinda 
~ Living within our Means 


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10 comments :

  1. I have done this with Velveeta (store brand) as well. Thanks for the reminder - I love cheese dip.

    ReplyDelete
    Replies
    1. We do too, Cheryl. We have tried and liked the Kroger version of Velveeta and liked it too. We were not crazy about the Great Value version as it doesn't taste very good.

      Delete
  2. Party Time!!! What about spooning a little over chili or other Hispanic recipe? Have you done this, too?
    -memphis metro

    ReplyDelete
    Replies
    1. I've not done this, but that would be really good, Anna. :)

      Delete

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