"EL BARTO'S" MEXICAN CHEESE DIP

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Perhaps it's the fond memories of our early salad days, but nothing feels like home to me and my husband like a visit to our favorite restaurant, "El Az" (as it's known by hip natives) in Lansing/East Lansing. I think we fell in love over those bean burritos, menudo, topopo salad and the original cheese dip. Since...

Provided by Lorena Deiters

Categories     Other Side Dishes

Time 10m

Number Of Ingredients 7

16 oz cottage cheese, small curd
16 oz sour cream
8 oz monterey jack cheese, shredded
1-2 bunch green onions, chopped
1 medium jalapeno, chopped
2 tsp worcestershire sauce
1/2-3/4 pkg lipton onion soup mix

Steps:

  • 1. Mix all ingredients together and refrigerate several hours, preferably overnight. Serve with tortilla chips, refried beans and salsa (see note). Use leftovers to spice up plain bean and cheese burritos.
  • 2. Alternate Recipe: Makes yummy cheesy enchiladas! Fill flour or corn tortillas with cheese dip, roll up, and lay in baking dish sprayed with non-stick cooking spray. Cover with verde enchilada sauce and queso cheese. Cover dish with foil and bake at 350° for 20-30 minutes. Serve with rice and/or refried beans.
  • 3. Play with the ingredients and amounts until you get the flavor and consistency you like. You can also lighten this dish by using low fat (not fat free) sour cream, cottage cheese, etc.

*** Explore more "El Barto's" Mexican Cheese Dip Recipes »

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