Cheese and Chile Dip

Name: Cheese and Chile Dip
Yield: Serves 4–6
Cuisine: Mexico
Ingredients: ¼ tsp ground cumin; 1 jalapeño chile or 2 serrano chiles, including seeds, stemmed and minced; ¼ tsp cayenne pepper; ½ cup (4 oz/125 g) crème fraîche; ½ cup (2½ oz/75 g) crumbled Cotija cheese; 1 Anaheim chile; 2 red bell peppers; Sea salt; ¼ white onion, minced (about 3 Tbsp); ½ cup (4 oz/125 g) sour cream

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

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 red bell peppers
1 Anaheim chile
½ cup (4 o

Americas
Mexico
Michoacán
Starter
Gluten-free
Spicy
Vegetarian

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