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Cinco de Mayo is nearly here. It’s one of my favorite times of year because the blogosphere is full of delicious Mexican dishes of every variety. If I were forced to choose only one cuisine I had to eat for the rest of my life, it would be Mexican. Real Mexican. Not the Tex-Mex, cheese dip covered stuff you can get anywhere.

With that said- here are two great dips that maybe tend more toward north of the border… But they taste amazing… Who really cares where something is from as long as it tastes DIVINE?!

On a trip to Texas a couple of years ago, I ate at Chuy’s and loved their creamy jalapeno dip. I have been trying to recreate it ever since. When I found the recipe below, I was absolutely tickled to death. I love it’s fresh flavor and that it can be served with chips or veggies for those low carbing. Try it! I know you’ll love it!


Creamy Jalapeno Dressing

  • 3/4 cup sour cream
  • 3/4 cup mayo
  • Juice and zest of 1/2 lime
  • 1 green onion, chopped
  • Small handful cilantro
  • 1-2 jalapenos, seeds and stem removed (use gloves!)
  • 1/4 to 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1 clove garlic

Place all ingredients in a blender. Blend for 10 seconds. Check consistency. If too thick, add a bit of buttermilk. Store in an air-tight jar in the fridge.

Who doesn’t love a good queso? With delicious, creamy cheese. Just enough spice. The American cheese melts amazingly well and is about $6/lb at the deli counter. You will be so in love with this dip that you won’t want to eat anything else. 


Queso Blanco

  • 1 tbsp oil
  • 1/4 cup white onion, diced
  • 1 large jalapeno, seeds and membranes removed, using gloves
  • 12 oz white American cheese, shredded
  • 4 oz Monterrey Jack cheese, shredded
  • 1/4-2/3 cup cream, depending on the consistency
  • 1 roma tomato, seeds removed and diced
  • 1 small bunch cilantro, roughly chopped

Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low. Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve with chips.

Both recipe are from Confections of a Foodie Bride.