"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

El Azteco Cheese Dip Recipe

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This recipe for El Azteco Cheese Dip, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolann Tomlinson
Added: Tuesday, July 10, 2007


8 ounces sour cream
jalapeno pepper
8 ounces Small Curd cottage cheese
8 ounce Monterrey Jack Cheese - shredded
1 bunch scallions (green onions, washed/drained)
tsp Worcestershire Sauce
tsp powder from Lipton's French Onion Soup mix (I use a strainer to separate powder out)
Salt/Pepper to taste

- 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 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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