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Warm Jalapeno Cheese Dip by Bean

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  • Warm Jalapeno Cheese Dip by Bean

    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."


    1 (12 ounce) can evaporated
    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
    Salt and ground black pepper


    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.

  • #2
    Mmmmmmmmmmm we love this!

    Pic -