Warm Jalapeno Cheese Dip

Warm Jalapeno Cheese Dip

12 Reviews 1 Pic
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“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.”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

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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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Reviews (12)

Rate This Recipe
KAMKNAUSS
36

KAMKNAUSS

The cheese dip served in Mexican Restaurants consists of Land O Lakes processed american cheese (can be found at Wal-mart's deli and there is no sub) and half-and-half. That is it. Oh, and grate the cheese instead of cubing. It melts nicely. I have searched and searched for this as well. Yummy, usually I add jalapenos or a can of green chiles.

SHANNYN79
22

SHANNYN79

YUMMY! I'm always looking for new dip to serve with tortilla shells & this one is my new favorite. It's smooth & creamy with a great zippy flavor! YUMMY!

CITEREH
17

CITEREH

was craving cheese dip and i'm so glad i found this recipe! using evaporated milk and flour hadn't occurred to me. I added canned green chiles and not so much salsa, due to what I had on hand. I think I used too much tumeric, so next time I'll tone that down to my tastes. This is wonderful!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 72 cal
  • 4%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 3.3 g
  • 1%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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