Recipe: Delicious Mexican-Style Cheese Dip (Not your Tia’s pimento cheese)

Mexican-Style Cheese Dip (Not your Tia’s pimento cheese). Learn how to make Queso Dip! This Mexican-style warm cheese dip is sure to score big at your next party, and while it's not quite as easy as just opening a. Cheese ain't cheese if it can survive on the shelves for months – years!!!

Mexican-Style Cheese Dip (Not your Tia’s pimento cheese) Not having my grandmother's meat grinder, I quickly shred the cheese and add it to a few other ingredients to make the quickest, easiest, and most delicious pimento cheese I've ever tasted! The Perfect White Mexican Cheese Dip. My version of what they serve at authentic Mexican restaurants. You can have Mexican-Style Cheese Dip (Not your Tia’s pimento cheese) using 9 ingredients and 2 steps. Here is how you cook that.

Ingredients of Mexican-Style Cheese Dip (Not your Tia’s pimento cheese)

  1. You need 4 oz of cream cheese spread (or softened…but NOT whipped).
  2. You need 2 oz of mayo.
  3. Prepare 1/3 cup of cotija cheese.
  4. It’s 4 tbs of red bell pepper, finely diced.
  5. Prepare 3 tbs of Jalapeno, finely diced (only seed it if you want less spice).
  6. It’s 2 tsp of green or spring onion, finely diced.
  7. Prepare 1 tsp of minced garlic.
  8. You need 1 tsp of salt.
  9. You need 1/2 tsp of crushed dried habanero (optional depending on your heat tolerance).

Simple to make in the microwave Warm milk, slowly add shredded cheese,when melted add jalapenos. As it sits it will become firmer. If the consistancy is not firm enough add more cheese. Pimento Cheese Dip is affectionately called the caviar of the south.

Mexican-Style Cheese Dip (Not your Tia’s pimento cheese) step by step

  1. Place all ingredients in a mixing bowl and stir to combine..
  2. Place in air-tight container and refrigerate for at least 30-45 mins before serving. ENJOY!.

A combination of cheese, mayonnaise and pimento is delicious on a cracker When it arrived, everyone at the table asked what it was as they had never seen it or heard of it before. They may not have heard of it before, but once. Most Mexican cheese is made from cow's milk, although there are some varieties use goat's milk. They're all fresh, un-aged cheeses, with a very creamy taste. This is your go-to cheese for making queso dip, quesadillas, grilled cheese, or getting a nice, melty finish on chile rellenos and tostadas.

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