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Mexican Cheese Dip Recipe

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This recipe for Mexican Cheese Dip, by , is from The Rule Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Rule


3 cups plain yogurt
2 cloves minced garlic
2 tsp ground cumin
1/2 tsp seasoned salt
1 med red sweet pepper, diced
2 cups frozen whole kernel corn, thawed
1 cup canned clack beans, rinsed and drained
1 small tomato, chopped
2 tbsp green chilies
2 cups shredded mexican cheese
1/4 cup fresh cilantro

1.Line small colander with 3 layers of coffee filters. Suspend colander over bowl and spoon in yogurt. Cover with plastic wrap and chill over night to create yogurt cheese.

2. Remove yogurt cheese from strainer. Discard liquid. Transfer to a large bowl. Stir in garlic, cumin, and salt. Fold in pepper, corn, beans, tomato, green chilies, 1 1/2 cups mexican cheese, and 3 tbsp cilantro.

3. Spoon into crock or spread on a platter. Top wih remaining cheese ad cilantro.

4. Serve with tortilla chips or crackers.




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