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Cheese and Chile Dip
- Serves
4–6
- Difficulty
Easy
Published 2013
My family loves this simple dip, which is both creamy and spicy. We serve it with crackers and tortilla chips, as well as celery, jicama, and carrot sticks. My local Latin market carries the dry, piquant Cotija, a cow’s milk cheese from Michoacán, Mexico.
Ingredients
2 1 ½ cup 4 o
Method
Preheat the broiler.
Arrange the bell peppers and Anaheim chile on a small rimmed baking sheet, slide under the broiler, and broil, turning as needed, until blistered and charred on all sides. Transfer the peppers and chile to a resealable plastic bag, seal closed, and let cool. When cool enough to handle, remove the peppers and chile from the bag and peel away the charred skin with you
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