We have a nice mexican resturant here in my city that serves white cheese dip with chips. My wife and I have tried duplicating the dip at home, but are having many problems. We heat the cheese ( sometimes with a little milk or half and half ) and it melts pretty well, but when its left for a few minutes, it gets pretty hard. It will not stay runny. Does anyone have any ideas or any good recipes? We have tried using M. Jack, Asadero, and a few other cheeses, but none get really runny. Thanks for any advice!!
-Jeff
I saw this on the recipe exchange and it was recommended as being pretty "authentic". Gave a copy to a coworker this morning who is going to give it a try over the weekend.
