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Mexican Cheese Dip
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Mexican Cheese Dip
2 lbs. Queso Blanco – style pasteurized processed cheese
¾ cup milk
1 T. butter
2 (4 oz.) cans chopped green chiles
½ t. cumin
½ t. garlic powder
½ t. onion powder
⅛ t. cayenne pepper
Place cheese, milk and butter in a saucepan over low heat. Cook until melted. Stir in green chiles, cumin, garlic and onion powders, and cayenne pepper. Serve with chips or over Mexican rice.
Editor’s note: We garnished the dip with chopped green onions and jalapeno slices.
Recipe courtesy of Kayla Knepp, Montgomery, Indiana