Hello, I am Marie. Today, I will show you a way to make mexican-style cheese dip (not your tia’s pimento cheese) recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mexican-Style Cheese Dip (Not your Tia’s pimento cheese) Recipe
Mexican-Style Cheese Dip (Not your Tia’s pimento cheese) is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Mexican-Style Cheese Dip (Not your Tia’s pimento cheese) is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first 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):
- Get 4 oz cream cheese spread (or softened…but NOT whipped)
- Get 2 oz mayo
- Make ready 1/3 cup cotija cheese
- Prepare 4 tbs red bell pepper, finely diced
- Prepare 3 tbs Jalapeno, finely diced (only seed it if you want less spice)
- Make ready 2 tsp green or spring onion, finely diced
- Prepare 1 tsp minced garlic
- Get 1 tsp salt
- Prepare 1/2 tsp crushed dried habanero (optional depending on your heat tolerance)
Steps to make Mexican-Style Cheese Dip (Not your Tia’s pimento cheese):
- Place all ingredients in a mixing bowl and stir to combine.
- Place in air-tight container and refrigerate for at least 30-45 mins before serving. ENJOY!
So that’s going to wrap it up for this exceptional dish mexican-style cheese dip (not your tia’s pimento cheese) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
