Tex Mex Stringy cheese dip

  • 1/2 cup coconut milk
  • 1/2 Tbsp cornstarch
  • 1/3 lb shredded Mexican cheese blend
  • 1/4 cup mozzarella cheese
  • 1 tbsp jalapenos chopped (or more)
  • 1/2 tsp Cooking with Greens Tex Mex Blend
  • 1/4 tsp Cooking with Greens Smooth Heat Blend
  • 1/8 tsp Cooking with Greens Pink Himalayan Sea salt
  • 1/8 tsp Cooking with Greens No Salt Onion Black Pepper blend
  • 3 tbsp tomatoes chopped
  • optional cilantro chopped finely
  • optional chicken broth

Heat coconut milk on medium heat until it comes to a low simmer. Stir in cornstarch and whisk together. Immediately reduce to low heat. Stir in cheese in small batches, mixing constantly. Bring to medium heat, whisking until all cheese is melted lower heat and stir in jalapenos, tomatoes and seasonings. Whisk in a bit of OPTIONAL finely chopped cilantro. Serve. Whisk in chicken broth if you wish for the dip to be a bit thinner.

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