Mexican recipes
Cheese dip
4 (1)
3 min
Serves 4 - 6
Mexican
Ingredients
- 8 oz cream cheese (225 g; softened) 225 g cream cheese (225 g; softened)
- 1/4 cup tomato salsa (mild, medium or hot, to taste) 60 ml tomato salsa (mild, medium or hot, to taste)
- 1 tsp cayenne pepper (adjust to taste) 4.9 ml cayenne pepper (adjust to taste)
- 1/8 tsp white pepper 0.6 ml white pepper
- 1 tsp minced garlic 4.9 ml minced garlic
- 1/4 tsp salt 1.2 ml salt
- 1 tsp finely chopped cilantro (coriander) 4.9 ml finely chopped cilantro (coriander)
- Lime juice and salt to taste Lime juice and salt to taste
Method
Add all ingredients (except the lime juice) in a blender and process until smooth. Taste and adjust with lime juice and /or salt to taste. Serve with tortilla chips and ice cold beer.
If you have the time, cover with plastic wrap and refrigerate for at least an hour. This will make the cheese dip taste even better.
If you have the time, cover with plastic wrap and refrigerate for at least an hour. This will make the cheese dip taste even better.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.