This creamy, addictive cheese dip is a beloved staple from El Azteco restaurant in East Lansing, Michigan. While not an authentic Mexican dish, it has achieved cult-like status among MSU students and locals alike. With its perfect balance of creamy textures and subtle flavor, this dip pairs beautifully with tortilla chips and is guaranteed to disappear quickly at any gathering. The simplicity of the ingredients belies the depth of flavor that has made this dip a Michigan favorite for decades.
El Azteco Cheese Dip Recipe
4
servings15
minutes0
minutes352
kcal15
minutesKeep the screen of your device on
Ingredients
450 g 16 fl oz sour cream
450 g 16 fl oz small curd cottage cheese
225 g 2 cup Monterey Jack cheese, grated
1 1 green onions
2 teaspoons 2 tsp Worcestershire sauce
1 teaspoons 1 tsp ground cumin
1 1 jalapeño pepper
Salt to taste
Equipment
Large mixing bowl- Cutting board et Knife
Directions
- Place the sour cream and cottage cheese in a large mixing bowl and stir until well combined.
- Add the grated Monterey Jack cheese to the mixture and stir thoroughly.
- Wash and chop the green onions, including both white and green parts, then add to the cheese mixture.
- Add the Worcestershire sauce and ground cumin to the bowl.
- If using, add the finely chopped jalapeño for a spicier version.
- Mix all ingredients together until thoroughly combined.
- Taste and add salt if needed.
- Transfer the dip to a serving bowl and serve immediately with tortilla chips.
- For best flavor, refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- This dip tastes even better when made a day ahead and refrigerated overnight, allowing the flavors to fully develop.
