My friend Jessica of Thoughts of a Bama Belle gave me this recipe. She had this to say about it, "OK everyone this is another fantastic dip I have come across and wanted to share. A friend of mine just popped by and brought this for us to snack on.( I sent this as soon as she left cause it was oh so good!)". It sounds delicious, Jessica!
1 pint (16 oz.) half-and-half cream
4 green onions, chopped
1 cup shredded Monterey Jack cheese
Chili powder and sliced green onions, for garnish
3 tablespoons all-purpose flour
1 cup shredded cheddar cheese
1 package (8 oz.) cream cheese, softened Tortilla chips and raw vegetables, for dipping
4 pickled jalapeno Chiles, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 can (10 oz.) diced tomatoes with green Chiles
1. Heat oil in a medium saucepan over medium-low heat. Add green onions and cook 2 minutes. Stir in flour and cumin; cook 1 minute, stirring. Gradually stir in half-and-half. Bring to a simmer, stirring frequently. Simmer 1 minute. Remove pan from heat. Add cream cheese, stirring until melted.
2. Return pan to low heat. Gradually add cheddar and Monterey Jack cheeses, stirring until melted. Stir in tomatoes with green chilies and jalapeno. Cook until heated through (do not boil). Transfer to serving bowl. Sprinkle with chili powder and sliced green onions, if desired. Serve warm with chips and vegetables. Makes 5 cups.
3. Make-Ahead Tip: Prepare dip; cool. Transfer dip to medium microwave proof bowl. Cover with plastic wrap and refrigerate up to 24 hours. To reheat, microwave on 100 percent power (High) for 3 to 4 minutes, stirring once per minute, until heated through.
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