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 

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