This recipe was in my archived files & so glad I unearthed! It is totally cooked in the microwave and I used my new obsession, Anyday Microwave small dish and their 2 tablespoon freezer tray. Once made and cooled; I placed in the freezer tray. Once frozen I popped out and packaged 3 per package. So far I have used the dip as a cream sauce over pasta. Just heat gently in microwave, add to the cooked pasta and thin with reserved pasta water. Delicious! You know me, love, love freezer to table. I omitted 3 tablespoons chopped red sweet pepper, as they do not like me... and the 1/2 teaspoon crushed red pepper because the jalapenos I grew and froze are super spicy.
Ingredients:
- 8-ounce block white cheddar cheese - good quality- 2 cups shredded
- 2 teaspoons cornstarch
- 6 tablespoons half and half, whole milk, or condensed milk (I used condensed as had leftover in freezer)
- 2 tablespoons mayonnaise
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1 jalapeno, chopped
Directions:
Toss the cornstarch with the shredded cheese in a small Anyday dish.
Add the 6 tablespoons liquid of choice, mayonnaise, cumin and onion powder.
Microwave on high for about 1 minute, until cheese is mostly melted. Stir and return to microwave for about another minute until smooth.
Add the jalapenos and more liquid if mixture is too thick.
May serve with chips or use as a sauce.
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