Mark's Cheese and Jalapeno Dip
<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.
Tips for this recipe
Sample Variations #1