- 1 package (16 ounces) process American cheese (Velveeta), cubed
- 1 can (5 ounces) evaporated milk
- 1/2 cup canned diced jalapeno peppers, drained
- In a large microwave-safe bowl, combine cheese and milk. Cover and cook on high for 1-1/2 minutes; stir. Cook 30-90 seconds longer or until cheese is melted; stir until smooth. Stir in jalapenos. Serve warm. Yield: about 2-1/3 cups.
Originally published as Jalapeno Cheese Dip in Country Woman July/August 1998, p35
This recipe pairs well with a sweet red wine.
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