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El Azteco Cheese Dip Recipe

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This recipe for El Azteco Cheese Dip is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces sour cream
½ jalapeno pepper
8 ounces Small Curd cottage cheese
8 ounce Monterrey Jack Cheese - shredded
1 bunch scallions (green onions, washed/drained)
½ tsp Worcestershire Sauce
½ tsp powder from Lipton's French Onion Soup mix (I use a strainer to separate powder out)
Salt/Pepper to taste
Directions:
Directions:
- Mix sour cream, cottage cheese and Monterey Jack cheese together. Thinly slice scallions and add to cheese mixture. Slice jalapeno pepper in half lengthwise, remove seeds with a spoon, then dice ½ of the jalapeno pepper into small pieces - add to cheese mixture.
- Add Worcestershire sauce and powder from the French onion soup mix. Add salt and pepper to taste. Mix all ingredients together and let sit for an hour or so for best flavor. Serve with tortilla chips.

You can either cut the recipe in half or use the extra to make enchiladas (fill flour or corn tortillas with cheese dip, fold in half, lay in baking dish, cover with enchilada sauce, cover with cheese, cover with foil - bake at 350°
for 30 min, serve with rice and/or refried beans).

Can lighten the guilt of this dish by using low fat sour cream, cottage cheese, etc... (I don't recommend using Fat Free).

 

 

 

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