CREAMY MEXICAN CHEESE DIP-WITHOUT VELVEETA

By grinder

Ingredients

• 1 egg yolk
• 1 tablespoon arrowroot powder
• 1 tablespoon milk
• 1 cup cream
• 1 cup milk
• 8 oz. grated cheddar cheese
• 4 oz. cream cheese {optional}
• 14 oz. diced tomatoes & green chiles, drained
• Salt & Chipotle Chili Powder to taste

Details

Adapted from keyingredient.com

Preparation

Step 1

Mix egg yolk, arrowroot powder, and 1 tablespoon milk until smooth. Pour cream and milk into a saucepan and warm over med-heat. Gently stir in the thickener and continue stirring until the cream starts to thicken. Once sauce thickens to your desired consistency, add the grated cheddar cheese and small spoonful’s of the cream cheese. Lower heat to med-low, then continue stirring until the cheese melts and you have a deliciously creamy sauce. Remove sauce from heat, and stir in the tomatoes & diced green chiles. Then add salt and chipotle chili powder to taste, being sure to stir everything until evenly distributed. Smooth. Creamy and Rich. This Mexican cheese dip will happily replace the Velveeta, fake-food recipe everybody brings to potlucks. We ate it served over meatballs.