Lorena Deiters Recipe

"El Barto's" Mexican Cheese Dip

By Lorena Deiters DeitersMom


Recipe Rating:
 1 Rating
Serves:
Makes about 2 cups
Prep Time:

Lorena's Story

Perhaps it’s the fond memories of our early salad days, but nothing feels like home to me and my husband like a visit to our favorite restaurant, “El Az” (as it’s known by hip natives) in Lansing/East Lansing. I think we fell in love over those bean burritos, menudo, topopo salad and the original cheese dip.

Since moving to Grand Rapids when we married nearly 20 years ago, we've used every possible excuse to make that hour-long trip for a taste of our favorite Mexican cuisine. Unfortunately, we crave it more often than those few trips allow. So, we scoured the internet for taste-a-like recipes, grilled other MSU alums and recalled the college days when my husband shared a house with one of the restaurant's cooks.

This is the recipe we finally settled on. The real key is letting it sit at least overnight before diving in, so the flavors can blend.

Our friends who've enjoyed the "real thing" say this is very close to the original. It's always a hit at parties and work potlucks, and it's so easy to make!

Serve with the cheese dip, a side of frijoles (refried beans) and your favorite spicy salsa. Layer each chip with beans, dip and a dab of salsa for the perfect experience. Olé!

Ingredients

16 oz
cottage cheese, small curd
16 oz
sour cream
8 oz
monterey jack cheese, shredded
1-2 bunch
green onions, chopped
1 medium
jalapeno, chopped
2 tsp
worcestershire sauce
1/2-3/4 pkg
lipton onion soup mix

Directions Step-By-Step

1
Mix all ingredients together and refrigerate several hours, preferably overnight. Serve with tortilla chips, refried beans and salsa (see note). Use leftovers to spice up plain bean and cheese burritos.
2
Alternate Recipe: Makes yummy cheesy enchiladas! Fill flour or corn tortillas with cheese dip, roll up, and lay in baking dish sprayed with non-stick cooking spray. Cover with verde enchilada sauce and queso cheese. Cover dish with foil and bake at 350° for 20-30 minutes. Serve with rice and/or refried beans.
3
Play with the ingredients and amounts until you get the flavor and consistency you like. You can also lighten this dish by using low fat (not fat free) sour cream, cottage cheese, etc.
  • Comments

  • 1-5 of 10
  • user
    Patty Coram Patyanc - Jun 18, 2011
    Sounds delicious! I will have to puree the cottage cheese so the picky eaters will try it before judging it.
  • user
    Cin Straw's Kitchen NanatomyGrands - Jun 18, 2011
    OhBoy...good thing we aboth like cottage cheese. I have never tasted a mexican cheese dip with cottage cheese in it....actually I've never heard of anyone ever putting it in, (I will be leaving out the jalapeno though as neither of us like them, tender mouths).
    One of the best things you posted was the story behind the recipe...I love love love that as much as the recipes.
    CinStraw
  • user
    Stephanie Dodd skeen - Jun 19, 2011
    sounds really good; thanks for posting.
  • user
    Lorena Deiters DeitersMom - Jun 19, 2011
    Thanks, Cindy! It's funny how certain foods can evoke so many good feelings and strong emotions.

    We have played with this recipe a lot over the years. You might want to try a little jalapeno juice in place of the actual peppers to give it a little more Mexican flavor and cut down on the onion. You can also use garlic powder in place of the onion soup mix. And we've tried different shredded cheese blends -- it's all good! Our goal was to imitate our favorite version, but experimentation is fun. It's really a very versatile recipe that can be altered to fit your taste.

    Have fun and enjoy!
  • user
    Cin Straw's Kitchen NanatomyGrands - Jun 19, 2011
    Lorena, I don't do much garlic powder (I have to watch my sodium intake), and the onion mix has enough (but also has other flavors too). I usually use gaarlic oil or fresh. I grow garlic in my garden, so there is nothing like picking it fresh.
    CinStraw