Recipes

INGREDIENTS

• 2 Tablespoons olive oil
• 1/2 cup yellow onion, diced
• 2 medium jalapeño peppers, diced - about 1/4 cup
• 16 oz. Monterrey Jack cheese, shredded
• 8 oz. White Cheddar cheese
• 1 10 oz. can, diced tomatoes and chilies
• 1/2 - 3/4 cup half and half
• 1 Tablespoon hot sauce (optional)

DIRECTIONS

1. In a medium skillet, add the olive oil and heat over medium-high heat. Add the diced jalapenos and onion, and sauté for 3-4 minutes or until the onions are translucent. 
2. To the sauteed onions and peppers, add in the shredded cheeses, tomatoes and optional hot sauce. 
3. Reduce the heat to medium, and continually stir. As the cheeses melt, gradually add in the half and half to keep the mixture smooth.
   Note: be sure to keep the heat moderate to low - DON'T use high heat. A high temperature will cause the cheese to seize up and become lumpy, dry and separate. 
4. Serve the dip right away while hot. Enjoy with Margaritaville Foods tortilla chips and salsa.