Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

White CheeseDip




Source of Recipe


texas monthly


List of Ingredients




2 Cups Whipping Cream
1 Cup Sour Cream
1 tsp. chicken base
2 tbl clarified butter
1 minced jalapeno
1 tbl juice from jalapeno jar
2 oz. cheddar
4 oz. Monterey Jack



Recipe



Heat cream in a heavy saucepan over high heat. Bring cream just to the boiling point BUT, DO NOT BOIL. Stir in sour cream. After sour cream dissolves, reduce heat to medium. Add Chicken base and jalapeno juice.

Make a roux by warming the butter in a saucepan, adding flour. Stir until mixture becomes pale gold.

Bring the cream mixture just to the boiling point BUT, DO NOT BOIL. Add roux, whisking briskly and constantly until roux is incorporated. Remove from the heat. Add the chopped jalapeno and cheese. stir until all dissolved.