Taqueria Del Sol Cheese Dip

Nothing beats Taqueria Del Sol’s Cheese Dip with fresh jalapenos.  Hot and crispy chips are perfect for dipping and so hard to stop eating.  Be sure and save room for their delicious fish tacos!

Taqueria Cheese Dip

1 cup whole milk
pickled jalapenos, finely diced to taste
4 cups white American cheese, shredded, Land O’ Lakes brand, have extra in case you need to add more
**The ratio of ingredients in this dip is 4 to 1; 4 cups cheese to 1 cup whole milk or adjust up or down depending upon the number of servings.

1. Bring milk to boil over medium heat, and have cheese ready to go.  Once boiling, take the milk off the heat and whisk in the cheese and jalapenos. (this takes a little while)   It will be runny, but needs to come off the heat in oder to thicken.  If you need to thin it, add more milk, but just a little at a time.  A little milk goes a long way with this recipe.

2. Top with freshly diced jalapenos.

3. Will keep for two months. Can reheat in the microwave for 40 seconds or until heated through.

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2 responses to “Taqueria Del Sol Cheese Dip

  1. Pingback: Tin Lizzy’s Skillets « What's 4 Dinner Tonite

  2. Pingback: La Tavola Shrimp Risotto Recipe….YUMM! « What's 4 Dinner Tonite

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