Kate's Cuisine

Mar 08 2015

Mexican White Cheese Dip/Sauce

Mexican Cheese Sauce

This is a great sauce (or dip) that’s easy to make and is full of Mexican flavour. Queso fresco is traditionally used but there’s not usually a lot of that hanging around my supermarket. There is feta though, which acts as a great substitute for any recipe calling for queso fresco or queso blanco, and it works well in this recipe, too. I used this sauce in the Mexican casserole I’ve been promising (and that will be up tomorrow!) so I thinned it out a bit with some milk at the end. If you want to use it as a dip with pita or tortilla chips, just omit that step.

1 pound feta cheese, crumbled $6.49
1/2 cup milk, plus 1/2 cup $0.28
1 tablespoon butter $0.06
3 chipotle peppers, with some of the adobo sauce $0.99
2 teaspoons cumin $0.50
2 teaspoons garlic powder $0.26
2 teaspoons onion powder $0.30
Salt $0.01

Total cost $8.88

1.) Place cheese, milk and butter in a medium saucepan over low heat. Cook until cheese has softened, stirring frequently. Stir in chipotle peppers with adobo sauce, cumin, garlic powder, onion powder, and salt. Gradually add in milk until the sauce is a nice consistency. You can test this by dipping a spoon in and running your finger down the back of it. If a line forms and holds, the sauce is the perfect consistency. If the line immediately disappears, the sauce needs to be reduced a bit to thicken. Once the desired consistency is reached, taste and adjust seasoning if necessary, and heat through.

2.) Serve and enjoy!

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