Recipes👇
1. Restaurant Style White Cheese Dip
Ingredients:
1 pound white deli-sliced American cheese
1 tbsp cornstarch
1/2 tbsp unsalted butter
1 large garlic clove, minced
1/4 cup white onion, very finely chopped
1 can evaporated milk
1 small tomato, finely diced
1/4 tsp each garlic powder, cumin
4 oz can chopped green chile, fire roasted
Salt to taste
Directions:
Place cheese and cornstarch in a bowl, toss to coat.
Melt butter over medium heat in a large saucepan or small pot.
Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
Add evaporated milk and cheese. Stir, then add chiles and Spices.
Stir until cheese melts and it becomes a silky sauce.
Add salt to taste - amount required depends on saltiness of cheese used.
Stir in milk more milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.
2. Avocado Crema
Ingredients
2 ripe avocados
½ cup sour cream (or Greek yogurt for lighter version)
1–2 tbsp lime juice (to taste)
1 clove garlic, minced
¼ tsp salt (adjust to taste)
2–3 tbsp fresh cilantro (optional, for extra flavor)
Instructions
Cut avocados in half, remove pits, and scoop into a blender or food processor. Add sour cream, lime juice, garlic, salt, and cilantro.
Blend until smooth and creamy. Add a splash of water or more lime juice if you want it thinner.
Taste and adjust seasoning (more salt or lime if needed).
Serve immediately or store in an airtight container in the fridge for up to 2 days.
Tip: Press plastic wrap directly onto the surface before refrigerating to prevent browning.
3. Fire-Roasted Salsa
Ingredients
4 medium ripe tomatoes (Roma or plum)
1 medium white onion, halved
3 jalapeños or serrano peppers (adjust heat level)
3 cloves garlic, unpeeled
¼ cup fresh cilantro, chopped
Juice of 1 lime
½ tsp ground cumin (start small, adjust to taste)
Salt, to taste
Instructions
Roast tomatoes, onion, peppers, and garlic on a dry skillet, grill, or under the broiler until nicely charred and softened.
Peel garlic and remove pepper seeds if you want it less spicy.
Blend roasted vegetables with cilantro, lime juice, cumin, and salt.
Adjust flavor — more lime for brightness, cumin for smokiness, or salt to balance.
Chill at least 30 minutes before serving for the flavors to meld.
4. Classic Guacamole
Ingredients
3 ripe avocados
1 small red onion, finely diced
2 Roma tomatoes, seeded and diced
1–2 fresh jalapeños, seeded and finely chopped (adjust to heat preference)
2 cloves garlic, minced
¼ cup fresh cilantro, chopped
Juice of 1 lime
Salt, to taste
Instructions
Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
Mash avocados with a fork or potato masher (leave slightly chunky if you like).
Stir in onion, tomatoes, jalapeño, garlic, cilantro, and lime juice.
Season with salt to taste.
Serve immediately with tortilla chips, tacos, or as a topping.
#fblifestyle #dips #homemade
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