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HOT & SPICY MEXICAN CHEESE DIP

This easy Mexican Cheese Dip is a great appetizer for any party & perfect to kick off tailgating season. Just mix 3 cheeses & salsa for one awesome taste sensation.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Author Linda Warren

Ingredients

Dip

  • 1-1/4 cups Gruyere cheese shredded
  • 1-1/4 cups cheddar cheese grated
  • 8 oz pkg jalapeno jack cheese shredded
  • 1-1/2 cups approx. 1 16-oz jar medium thick & chunky salsa (can adjust qty to your liking)

Optional Add-ins

  • 1/2 15.25-oz can corn kernels, drained & roasted (optional)
  • 1/8 teaspoon garlic salt (for corn)
  • 1-1/2 teaspoons chili powder (for corn)
  • Squeeze of lime juice (for corn)
  • 1/2 10.5-oz can black beans, drained & rinsed (optional)

Garnishes: cilantro, black olives, halved cherry tomatoes, jalapeno slices, diced avocado, tortilla chips

Directions

  1. In a large microwave safe dish, combine cheeses and salsa. Stir well. Cover & place in microwave & cook on high for 5 minutes, stirring several times, until all cheese is melted.
  2. While cheese is melting, roast corn. Heat a large skillet on medium-high heat. Add drained corn tossed with garlic salt & chili powder with a squeeze of lime to skillet and roast for 8-10 minutes, stirring often. Remove from heat.
  3. Stir corn into melted cheese dip. Black beans can be stirred in at this point or poured into center of cheese dip for optional mixing by guests.
  4. Garnish with cilantro, black olives, halved cherry tomatoes and jalapeno slices, as desired.
  5. Serve hot with sides of tortilla chips and diced avocado.