Mexican Cheese Dip
This Mexican Cheese Dip is very easy & quick to make and according to my husband, tasted perfect! He loves Mexican food and since I don’t care for it I never make it so this was a real treat for him.
There is salsa in this Cheese Sauce giving added flavor to the cheese. This recipe can be as hot as you want by adding more jalapeños or by just putting the seeds in the dip. My husband doesn’t like it very hot so I left the seeds out and only used one jalapeño pepper.
Source: Adapted from Julie Angelo’s recipe.
Optional: Replace the paprika with chili powder
and/or add more jalapeno peppers for more of a kick.
In a small bowl mix the egg yolk, flour and 1 Tbsp of milk until smooth.
In a medium saucepan, combine the milk and cream over
medium heat and cook until warm.
Add the egg yolk mixture and jalapeño
pepper mixture stirring until thickened.
Add the shredded cheese and small dollops
of the cream cheese, stirring until melted.
Turn the heat to medium-low and continue
stirring until all of the cheese melts.
Remove from the heat and add the salsa and paprika.
For more of a kick use chili powder instead of paprika.
Stir, mixing well.
Serve with your favorite chips.
Mexican Cheese Dip
- 1 egg yolk
- 1 Tbsp. all-purpose flour
- 1 Tbsp. whole milk
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup Mexican blend shredded cheese
- 4 oz cream cheese, softened
- 1/4 tsp paprika (or chili powder)
- salt to taste
- 1 jalapeño pepper, diced small
- 2 cups salsa
- In a small bowl, combine egg yolk, flour and 1 Tbsp. of milk mixing until smooth.
- In a medium saucepan over medium heat add the cream and milk cooking until warm while stirring.
- Stir the egg yolk mixture and the diced jalapeno pepper into the warm milk mixture until thickened.
- Add the shredded cheese and small dollops of the cream cheese.
- Turn the heat to medium-low and continue to stir until the cheese melts.
- Remove from the heat and stir in the salt, salsa and paprika (or chili powder).