Recipe: 3 white mexican cheese dip recipes

These are what I found...
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ElChico Rsts. Serve this at there Muskogee Ok cafe
4oz Seven Seas Blue cheese salad dress.
1/4 to 1/2 c. minched green olives
1/2 c. minched onion
2 c. mayonnaise
garlic pwd. to taste
Do not blend in blender...mix all ingred....
Refrigerate over night....Thin with buttermilk....--------------------------------------------------------------------------------
CHILE CON QUESO

4 fresh anaheim chiles
2 T vegetable oil
1 yellow onion, peeled and chopped
2 cloves garlic, finely chopped
1 lb grated white cheddar cheese
1 T sour cream

Char the chiles over a flame or in the broiler. Place them in a paper bag to
steam off the skin. Rub off the skin, stem, seed and coarsely chop. Heat the
oil in a large pan. Add the onion and garlic and cook slowly until both are
transluscent. Add the chiles and cook for 10 minutes. Reduce the heat to low,
add the cheese, stirring constantly until cheese melts. Be careful to keep the
heat low or the cheese will "seize" and become stringy.

Stir in the sour cream, serve with warm tortilla chips -------------------------------------------------------------------------------
MELTED CHEESE DIP WITH TORTILLA CHIPS

For this dip, based on the Mexican queso fundido, you will need to use a
flameproof dish set over candles or Sterno to keep the cheese melted.

2 pounds Monterey Jack cheese, grated
1/4 cup all purpose flour
1 1/3 cups beer
1/2 cup chopped fresh cilantro
4 t. minced jalape o chilies
Blue corn tortilla chips

Place cheese in large bowl. Add flour, toss to coat. Bring beer to boil in
heavy large saucepan. Reduce heat to low. Add 1 handful of cheese to beer; stir
constantly until cheese melts. Repeat with remaining cheese; stir until thick &
creamy (do not boil). Stir in cilantro & chilies. Season with salt & pepper.
Pour in flameproof baking dish. If desired, preheat broiler. Broil cheese dip
until top is golden, about 2 minutes. Set dish over candles or Sterno on
serving table.
Serve with tortilla chips.12 Servings