El Mezcal’s cheese dip is a campus favorite. Felipe Avila, manager of El Mezcal II, 804 Iowa St., says it’s the most popular item on the menu. And with just three ingredients, it’s also surprisingly simple to make.
Ingredients:
1 lb. white American cheese
1/2 cup whole milk
1 7 oz. can sliced jalapeño peppers, drained
Heat the milk in a medium saucepan.
Gradually melt the cheese into the milk.
Pour the milk and cheese mixture into a blender.
Add the jalapeños, and blend until smooth.
Serve warm with tortilla chips.
If you’re having a party, double the recipe and serve it in a Crockpot. Make the recipe as usual then pour the dip into the Crockpot to keep it warm. Turn the Crockpot to low, and you won’t have to worry about it while your guests snack.
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