This rich but zingy cheese dip calls out for shrimp, crunchy vegetables, or apples. It is well suited for an informal backyard party or for sports fans gathered around the television. Offer a basket of spicy tortilla chips alongside for munching and dipping.
Recipe courtesy of Fondue by Lou Seibert Pappas; photography by Alison Miksch
|1 1/2 cups whole milk||1/2 teaspoon ground coriander|
|8 ounces Monterey Jack cheese, shredded||1/2 teaspoon ground cumin seed|
|8 ounces sharp Cheddar cheese, shredded||1 4-ounce can diced green chiles, drained|
|2 tablespoons cornstarch||Dash of liquid hot pepper seasoning|
Dippers: Cooked medium shrimp, peeled and deveined; jicama sticks; red and gold bell pepper strips; zucchini slices; and/or apple slices; tortilla chips for serving
In a fondue pot over medium heat, heat the milk until bubbles form. Toss the cheeses lightly with cornstarch until evenly coated. Gradually add the cheeses to the pot, a handful at a time, stirring each time until the cheeses are completely melted. Stir in the coriander, cumin, chiles, and hot pepper seasoning, if using, and keep warm over low heat.
Serve with shrimp, vegetables, and apples for dipping. Pass a basket of tortilla chips.
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