Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Mexican Cheddar-Monterey Jack Cheese Dip
2013-08-06
https://www.metro.ca/userfiles/image/recipes/trempette-cheddar-monterey-jack-mexicaine-2356.jpg
PT15M
PT08M
PT23M
Purée cheeses, cream and turmeric in the food processor.Heat oil in a skillet and brown onion.Add hot pepper and cheese purée.Cook 6-8 minutes, stirring, until sauce thickens.Add olives and tomatoes.
250
Chef José Trottier
0
0
0
0
2/3 cup (170 mL) grated Monterey Jack
1/2 cup (125 mL) grated sharp or medium yellow cheddar
3/4 cup (190 mL) cooking cream
1 tsp. (5 mL) turmeric
1 Tbsp. (15 mL) chopped red onion
1/4 cup (60 mL) extra virgin olive oil
1 tsp. (5 mL) chopped hot pepper
8 sliced black olives
1-2 small tomato diced, peeled
Mexican Cheddar-Monterey Jack Cheese Dip
-
![]()
Gluten-free
250
mL
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME
Ingredients
-
2/3 cup
(170 mL)grated Monterey Jack
-
1/2 cup
(125 mL)grated sharp or medium yellow cheddar
-
3/4 cup
(190 mL)cooking cream
-
1 tsp.
(5 mL)turmeric
-
1 Tbsp.
(15 mL)chopped red onion
-
1/4 cup
(60 mL)extra virgin olive oil
-
1 tsp.
(5 mL)chopped hot pepper
-
8
sliced black olives
-
1-2
small tomato diced, peeled
Preparation
Purée cheeses, cream and turmeric in the food processor.
Heat oil in a skillet and brown onion.
Add hot pepper and cheese purée.
Cook 6-8 minutes, stirring, until sauce thickens.
Add olives and tomatoes.
Source :
Chef José Trottier
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
