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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
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0
0
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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
-
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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.
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