WARM DIABLA CHEESE DIP

SERVING THIS DIP IN THE MINI-BAKER HELPS TO KEEP IT WARM AS GUESTS ARRIVE.

INGREDIENTS

• 1 can (14 oz) diced tomatoes with jalapeños
• 2 jalapeño peppers, stemmed
• 1 garlic clove, peeled
• 2 tbsp cornstarch
• 2 tbsp cold water
• 1 1/2 cups (6 oz) shredded Chihuahua cheese, divided
• 1 cup (4 oz) shredded smoked cheddar cheese
• 1 tbsp tequila (optional)
• 1 plum tomato, seeded and diced
• 2 tbsp chopped fresh cilantro
• Tortilla chips (optional)

DIRECTIONS

1. Place canned tomatoes, peppers and garlic into blender. Blend until smooth. Place tomato mixture into (3-qt.) Saucepan. Simmer over medium heat 4-6 minutes or until slightly thickened. In (1-cup) Prep Bowl, whisk together cornstarch and water until completely dissolved. Add cornstarch mixture to Saucepan, whisking constantly. Cook 1-2 minutes or until cornstarch mixture is completely dissolved and mixture is thick.
2. Add 1 cup of the Chihuahua cheese and cheddar cheese to Saucepan; cook 2-4 minutes or until smooth, whisking occasionally. Remove Saucepan from heat; stir in tequila, if desired. Transfer dip to Mini-Baker. Top with remaining Chihuahua cheese. Microwave on HIGH 60-90 seconds or until Chihuahua cheese is melted. Top with plum tomato and cilantro. Serve immediately with tortilla chips, if desired.

Yield:

• 12  servings of 3 tbsp dip

Nutrients per serving:

Calories 80, Total Fat 4 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 3 g, Protein 6 g, Sodium 200 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1 vegetable, 1/2 high-fat meat (0 carb)

Cook's Tips:

Regular shredded sharp cheddar cheese can be substituted for the smoked cheddar, if desired.