How To Make The Best White Cheese Dip | Ligma Bowls 002

This is what I think of as the best restaurant style white cheese dip that you can make at home. Your guests won't believe you made this your self.

Cheese Dip (small bowl to serve 2 people):
- 2 heaping teaspoons of diced green chillies (use the liquid too!)
- 3 to 6oz of heavy cream. (1 to 1.5oz per 20g of cheese). Adjust this for thicker or thinner cheese dip.
- 60 to 80g of white American Cheese (Use Boars Head slices for this, trust me) You will want to use a small food processor to crumble the cheese slices. If you don't have a food processor use a knife to finely chop it.

Directions - Add chillies and cream to medium sauce pan. Heat over medium-high heat until it comes to a full boil. Begin to add cheese, half the cheese at a time and stir until melted. Continue adding and stirring the cheese until it is all added and melted. Once all of the cheese is melted you can serve and enjoy. Caution this may be hot!

If the cheese dip is too runny, add more cheese or add less cream next time. If the cheese dip is too thick, add more cream.

Chips:
- White corn tortillas (Kroger brand works best) Cut into quarters. The quantity is up to you.

Directions - Fry in deep fryer @340-350F for roughly 2 minutes. You can stir with a pair of heat proof tongs to help keep the chips from sticking together. Remove from the fryer, salt if you desire, and let cool before enjoying.

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