There’s a lot right with any kind of cheese dip! This is perfect for a party—Cinco de Mayo or otherwise! Adding deconstructed elote to this melted sharp cheddar gives you pops of sweet corn, hints of smokiness and spice, a bright layer of lime, and fresh cilantro.

Spicy Elote Cheese Dip
Prep Time 10 minutes
Cook Time 5 minutes
Servings 10
Ingredients
For the cheese dip
- ¾ pound sharp white American cheese, shredded
- 1 cup heavy cream
- 2 tablespoons pickled jalapeños, chopped
- 2 tablespoons pickled jalapeño brine
- ¼ teaspoon Kosher salt
For the deconstructed elote
- 1 cup corn, cut off the cob and boiled
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon Kosher salt
- Juice of half a lime
- 2 tablespoons cotija or feta cheese
- 2 tablespoons cilantro, for garnish
Preparation
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1. Make the cheese dip. In a medium saucepan or cast-iron skillet, melt together all the ingredients over medium low heat while stirring regularly.
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2. Make the deconstructed elote. Mix the ingredients together, add on top of the cheese dip, and garnish with cilantro. Serve warm with tortilla chips.

Bon Appétit!
xx—BB
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