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Lorenza Ávila
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Recipe of Dip of Cheese to the Mexican
Recipe

Dip of Cheese to the Mexican

15 mins
Low
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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.
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Ingredients

8 portions
  • 1 1/2 cream cheeses
  • 1/4 cups cambray onion, chopped
  • 2 serrano peppers, chopped
  • 1/2 teaspoons cumin
  • 1/4 teaspoons salt
  • cayenne pepper
  • 2 tablespoons fresh coriander, minced

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.

PRESENTATION

Garnish with coriander leaves and serve with toast.

TIPS

You can also add the sauce from the beginning and process it along with the other ingredients.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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