This recipe for Dip de Queso a la Mexicana has Philadelphia cheese, onion cambray, chile serrano, cilantro, and a touch of cumin. It is very rich and is bathed with the sauce. You can serve the cheese dip with toast.
Learn more about Lorenza Ávila
Ingredients8 portions
Preparation
Put all the ingredients except for the sauce in the food processor and process a few seconds.
Prepare a mold for 1 1/2 cups and put a plastic inside.
Put the mixed cream tightening to make it compact. Cover with plastic and put in the refrigerator.
Cool a few hours and unmold. Remove the plastic and serve.
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