Thursday, December 24, 2009

Something for your holiday get-togethers...

When I lived in East Lansing, Michigan, a college town with a lot of good and funky restaurants, I would frequent a Mexican restaurant called "El Azteco" If you ever have an occasion to go there, you must try their cheese dip. You can get it as an appetizer with corn chips, but they also use it as a base for their cheese enchiladas. It really is somewhat of a local legend and many people have tried to duplicate the "secret recipe," with varying degrees of success or failure. I have tried one recipe, but always felt that it wasn't quite right and that the holy grail was still left to achieve.

However, I have been assured that the following recipe is the REAL thing and will be trying it out sometime over the weekend. The important thing to remember is to let it sit in the refrigerator for a day at least - so that the flavors congeal.

Enjoy - let me know what you think of it!


16 oz sour cream
16 oz cottage cheese
16 oz shredded Monteray Jack Cheese
one dash worshteshire sauce
1 teaspoon garlic powder
1/2 bag lipton onion soup mix minus the dried onions (you'll end up with just under 2 teaspoons of the spices)
3 minced jalapenos minus the seeds
1 and 1/2 bunches of scallions chopped.
I mix the sour cream, cottage cheese and then the W sauce, garlic powder, and onion soup mix. Stir it up and then I add the veggies and the Monteray Jack cheese last to thicken it up. It really does taste better the second day!