May 12, 2010

Cheese Dip with Pita Chips

appetizer, cheese, chiles

Presented by

44 ratings

Prep time: 11 to 13 minutes
baking time 20 minutes
Servings: 10

The smell of cheese dip baking at Grandma’s house always promised a good time.

Ingredients

2 (4 1/2-ounce) cans chopped mild green chiles
8 ounces Gouda cheese, coarsely chopped
1 (8-ounce) package cream cheese, softened
1/2 cup finely shredded Cheddar cheese
1/4 cup milk
5 pita bread rounds
8 tablespoons (1 stick) butter, melted
1 1/2 teaspoons ground lemon pepper
1 teaspoon ground cumin

Directions

1

Preheat the oven to 400ºF.
2

Combine the green chiles, Gouda, cream cheese, Cheddar and milk in a food processor. Process until mixture is blended. Spoon into an 8 × 8-inch baking dish.
3

Bake the cheese dip until hot and bubbly, about 20 minutes.
4

Preheat the broiler. Cut each pita bread round into 8 wedges. Separate the layers to make 16 triangles.
5

Brush the pita bread with butter. Arrange on a baking sheet.
6

Sprinkle the pita bread with lemon pepper and cumin. Broil until crisp, about 3 to 5 minutes. Serve with cheese dip.

Grandma's Secret Trick

Grandma didn't have a food processor for many years and still made this dip easily. She let the cream cheese stand at room temperature until it was soft, shredded the Gouda on the small-holed side of a grater, then combined the ingredients and baked the dip as directed. The baking blended the cheeses just about as well as a food processor did.