Pancho's Cheese Dip Recipe

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Pancho's Cheese Dip
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Ingredients
7
Count
Nutrition
286
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Measure first 4 ingredients into a small bowl, stirring well to mix.
  2. (Note: As tastes have changed over the years, I have gradually decreased the Accent slightly, measuring a scant tablespoon so it won't be too salty.) Pour 1 can of tomatoes, including juice, into the bowl of a food processor.
  3. Add 2 tablespoons of spice mixture and 5- 6 slices of pickled jalapenos.
  4. Pulse on and off briefly several times until ingredients are well-mixed and tomatoes are broken into small pieces but still retain some texture.
  5. (It should look like a thick salsa.) Pour tomato mixture into a medium saucepan.
  6. Repeat with remaining can of tomatoes, remaining spices, and additional slices of jalapenos, adding mixture to the saucepan after processing.
  7. If your food processor can handle it, grate cheese and then put in a large pot or Dutch oven; if not, chop cheese coarsely by hand.
  8. (A Cuisinart makes it easier, but it doesn't affect the final outcome.) Cook tomato mixture over medium heat, stirring frequently; bring just to the boiling point, BUT DO NOT ALLOW TO BOIL!
  9. The instant the first bubble breaks the surface, remove from heat and pour over cheese.
  10. Stir well, until cheese seems to have melted as much as it's going to (which won't be much- it will still be extremely lumpy).
  11. Using a ladle (or a coffee mug), pour approximately 3 cups of the mixture into the food processor bowl.
  12. Process approximately 20-30 seconds, until mixture is smooth.
  13. Remove lid from processor bowl and taste for'heat' and consistency.
  14. If it is not as hot as you'd like, add a few more jalapeno slices.
  15. It will be waaaay too thick, so add water (several tablespoons at a time), processing briefly after each addition, until it is the proper consistency.
  16. Each batch will require a different amount of water, depending on the ratio of cheese to tomato sauce, but you'll quickly get the hang of about how much to add.
  17. If you accidentally get one batch too thin, you can easily compensate by making the next one extra-thick and stirring them together.
  18. Although this makes a huge amount, it will disappear more quickly than you ever thought possible, so stock up on lots of chips!
  19. Leftovers keep well in the refrigerator for days on end.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 286.18 Kcal (1198 kJ)
Calories from fat 211.36 Kcal
% Daily Value*
Total Fat 23.48g 36%
Cholesterol 71.05mg 24%
Sodium 1086.5mg 45%
Potassium 137.41mg 3%
Total Carbs 2.06g 1%
Sugars 0.83g 3%
Dietary Fiber 0.13g 1%
Protein 16.76g 34%
Vitamin C 1.8mg 3%
Iron 0.2mg 1%
Calcium 467.4mg 47%
Amount Per 100 g
Calories 356.7 Kcal (1493 kJ)
Calories from fat 263.45 Kcal
% Daily Value*
Total Fat 29.27g 36%
Cholesterol 88.56mg 24%
Sodium 1354.27mg 45%
Potassium 171.28mg 3%
Total Carbs 2.57g 1%
Sugars 1.03g 3%
Dietary Fiber 0.16g 1%
Protein 20.89g 34%
Vitamin C 2.2mg 3%
Iron 0.2mg 1%
Calcium 582.6mg 47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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