Warm Jalapeno Cheese Dip Recipe
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"For flavorful warm jalapeno cheese dip, use pepper Jack. A little flour keeps the dip smooth, the evaporated milk makes it creamy, and the turmeric gives it appealing bright color."
Original recipe yield: 3 cups.
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Warm Jalapeno Cheese Dip INGREDIENTS:
- 1 (12 ounce) can evaporated milk
- 2 tablespoons butter
- 3 tablespoons flour
- 1/2 teaspoon ground turmeric
- 8 ounces shredded pepper Jack cheese
- 1 cup prepared salsa
- 2 tablespoons fresh lemon juice
- Salt and ground black pepper
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Warm Jalapeno Cheese Dip DIRECTIONS:
- Microwave milk in a 1-quart Pyrex measuring cup until steamy. Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour and turmeric until smooth, then whisk in milk until creamy and thick. Whisk in cheese. (Dip can be refrigerated in an airtight container up to 3 days.) When ready to serve, return cheese sauce to saucepan; stir in salsa and lemon juice, and slowly rewarm. Adjust seasonings, including salt and pepper to taste, and serve.
This recipe was originally featured in the USA WEEKEND article Super Dips on January 29, 2006. Find the Perfect Recipe from Pam Anderson. Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over. Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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