we're all familiar with restaurant-style cheese dips, the gloppy stringy (but yes delicious) stuff we love so much, fantasy food for kids.
this dip combines the lovely complexity and bite of a great salsa verde with the lighter consistency of crumbly queso fresca. you can substitute paneer or even ricotta, and you can leave out the epazote if you don't have it on hand (dry is not suitable). the dip will still be tasty.
toss a handful of garlic cloves, 4 or 5 medium-sized tomatillos, a few jalapenos, and a small onion into a food processor. process to a rough chopped consistency (not a puree).
saute in a teaspoon or so of olive oil for several minutes. the mixture will start as a paste, release water midway, and then start to dry a bit. when it dries almost to sticking, remove from heat and stir in several chopped epazote leaves (about a tablespoon).
return to heat and stir in 8 ounces of crumbled queso fresca. the cheese will not really melt; you just want it to warm with the salsa.
remove from heat, taste for salt, squeeze in a lime, and serve with tortilla chips.
(it's also wonderful rolled into warm tortillas with shredded greens and chopped tomatoes.)
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