Mark's Cheese and Jalapeno Dip

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Cheese dip and Chips

<protect>This recipe comes from my son Mark who also loves to cook. But, you have to get him in the mood first.- Donna Schumacher </protect>

  • 1 2lb. block American cheese (Velveeta) type
  • 1 lg. tomato
  • 1 lg. onion, chopped
  • 1 lg. bell pepper
  • 1 (1.8 oz) carton of small curd cottage cheese
  • ? habanero or jalapeno peppers to taste

Use as many peppers as you wish, depending on how hot you want the dip. Saute onions and peppers until onions are translucent in a little olive oil in a large sauce pan.

Cut a 2 pound block of cheese into about 6 chunks and add to a pot. Stir on low heat until the cheese is nicely melted.

Add saute peppers and onion.

Add cottage cheese and tomatoes and mix.

Remove from heat and put into a nice serving bowl and serve with tortilla chips (or whatever chips you choose). This is good served warm or cold. It is also delicious on a baked potato with some crumbled bacon bits sprinkled on top.

A special note from the Chef Chef's note: This is a warning . . . once you start eating this, you cannot stop! Enjoy! If you cannot eat hot peppers, I'll bet bell peppers or pimentos would work

Tips for this recipe[edit]


Sample Variations #1[edit]