My Kansas peeps might appreciate this recipe more than most. When I was growing up, there was this Mexican restaurant that was fantastic near our home town, and then closed during my sophomore year of high school. They served this cheese dip that I have yet to find any where else. It’s not salsa and it’s not entirely cheese either. They’d serve it at the beginning of the meal with chips, but would also smother everything else with it too. When I was first pregnant with Gabe, I craved it like nobody’s business. I was fortunate enough that Kerry worked with the guys son who used to own the place. We bought cheese dip by the gallon. Someone, I’ll never say who, blessed me with the recipe when I was pregnant with my second son. I’ve made some modifications for our family, but it still has the same flavor it always did growing up. Enjoy!
1 big can of tomato sauce
1 big jug of tomato juice
1 onion chopped
green chilies (optional). I use roasted Pueblo Chilies, but you could use 2 small cans as well.
Shredded cheddar cheese (I use several handfuls)
In large sauce pan, saute onion in oil until translucent and slightly browned. It’s important not to skip the slightly browned part, it adds a lot of flavor later.
Dump tomato juice and sauce in with onions. If you’re using green chilies add them now too. Warm until heated through. Add a couple handfuls of cheddar cheese and stir until melted, heating thoroughly. We like ours fairly cheesy, so I add about 3. 🙂 I will usually simmer the dip for 20-30 minutes on low stirring often so it doesn’t stick to the bottom of the pan.
Serve over burritos, with chips or tortillas. Sprinkle with a bit of cheese just prior to serving. I meant to take pictures this week, but we were too busy eating it that I completely forgot. The only picture I grabbed was the dip in the pan before I served it. Enjoy!
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Stories from the Rosfeld family