Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, mexican-style cheese dip (not your tia’s pimento cheese). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

I made a double batch to take to a It was only good straight out of the oven. As soon as the cheese cools off it hardens and is impossible to eat with chips. I will stick to the mexican style.

Mexican-Style Cheese Dip (Not your Tia’s pimento cheese) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Mexican-Style Cheese Dip (Not your Tia’s pimento cheese) is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook mexican-style cheese dip (not your tia’s pimento cheese) using 9 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Mexican-Style Cheese Dip (Not your Tia’s pimento cheese):

1. Take 4 oz cream cheese spread (or softened…but NOT whipped)
2. Get 2 oz mayo
3. Prepare 1/3 cup cotija cheese
4. Take 4 tbs red bell pepper, finely diced
5. Get 3 tbs Jalapeno, finely diced (only seed it if you want less spice)
6. Make ready 2 tsp green or spring onion, finely diced
7. Prepare 1 tsp minced garlic
8. Prepare 1 tsp salt
9. Get 1/2 tsp crushed dried habanero (optional depending on your heat tolerance)

This my friends is a crowd-friendly chip-licking For cheese, I wanted add sharp notes of cheddar, wonderful melting of mozzarella Krafts Natural Cheeses has lots of variety and large gathering-style packaging to help you make. The Perfect White Mexican Cheese Dip. My version of what they serve at authentic Mexican restaurants. Simple to make in the microwave Warm milk, slowly add shredded cheese,when melted add jalapenos.

Steps to make Mexican-Style Cheese Dip (Not your Tia’s pimento cheese):

1. Place all ingredients in a mixing bowl and stir to combine.
2. Place in air-tight container and refrigerate for at least 30-45 mins before serving. ENJOY!

As it sits it will become firmer. If the consistancy is not firm enough add more cheese. Pin it to your APPETIZER pinboard! Most Mexican cheese is made from cow's milk, although there are some varieties use goat's milk. They're all fresh, un-aged cheeses, with a very creamy taste.

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