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Posted February 11, 2006 04:09 AM
I made this last night and it was SO good. I added 5 fresh jalapenos (stems cut off and tossed in my mini chopper), this added the perfect amount of heat. No salt needed.
Move over Velveeta! LOL
Warm Jalapeno Cheese Dip
Submitted by: USA WEEKEND columnist Pam Anderson Yields: 24 servings
"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."
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 (I used a garlic chipotle)
2 tablespoons fresh lemon
juice
Salt and ground black pepper
DIRECTIONS:
1. 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.
Posted February 11, 2006 04:09 AM
I made this last night and it was SO good. I added 5 fresh jalapenos (stems cut off and tossed in my mini chopper), this added the perfect amount of heat. No salt needed.
Move over Velveeta! LOL
Warm Jalapeno Cheese Dip
Submitted by: USA WEEKEND columnist Pam Anderson Yields: 24 servings
"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."
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 (I used a garlic chipotle)
2 tablespoons fresh lemon
juice
Salt and ground black pepper
DIRECTIONS:
1. 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.
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