Weird taco chip dip from my youth. Does anyone recognize this, or know how to make

it?

When I was a kid my parents used to take us to a Mexican restaurant about once a week, and instead of salsa for the chips, there was this very particular "dip" that was something like this:

1. Definitely contained blue cheese
2. Might have contained horse raddish
3. Almost definitely contained butter.

It was very thick and appeared white (in dark light).

Does this sound familiar? Is this a commonly known chip dip? Or does it sound like this was just some bizarre thing that this particular restaurant discovered?

Sorry, but recent events have me going down memory lane bigtime. Just curious if anyone recognizes this "recipe."

:P

x(

:)

As far as I'm concerned, if we're talking about Irish food, stick to fish and chips. Actually, potatoes in all their forms are fine. I love potatoes. I admit, I even eat canned potatoes.

You're right about fish and chips... they should stick to that, and potatoes... and Guinness.

:shrug:

http://www.appalachianaturals.com/products.htm

Chipotle Bleu Cheese Dip

No recipe but they said they used to call it Baja Salsa in their restaurant.

edited to add: it's about 2/3 of the way down the page.

Chipotle Bleu Cheese Dip

This recipe first evolved in our restaurant in the southwest. We named it "Baja Salsa" and served it as a dip for blue corn chips, then as a spread over Cajun grilled chicken sandwiches or blacked angus burgers. Our Chipotle Bleu Cheese Dip & Spread combines the sharp, rugged flavor of bleu cheese, sweet farm fresh buttermilk, and fiery smoked chipotle peppers. Please don't expect a "chunky" blue cheese, because we avoid artificial chemicals for preserving our dips we must heat them instead. This creates a creamy, smooth spread rich with the flavor of blue cheese and fiery chipotle peppers.
The applications here are endless. Savor as a dip for crudités, chicken skewers, or toasted pita chips. If you really want to capture your guests' attention, use as a spread for grilled chicken sandwiches with sliced black forest ham, or as a condiment for charbroiled angus burgers.

Vegetarians may enjoy this as a spread for barbecued tofu wraps, crispy veggie tempura, or smothered over grilled Portobello mushroom burgers. One of our favorites is tossing a few spoonfuls with fresh pasta for a creamy gorgonzola alfredo.

Ingredients: rBGH-free fresh buttermilk*, non-GM sunflower oil, bleu cheese, chipotle in adobo (chipotle peppers, tomato puree, sunflower oil, spices), eggs, vinegar, sea salt, xanthan gum (a natural thickener derived from plant not marine sources).
Nutrition Facts

:crazy: Oh, that's what I did the google search for due to the color. *smacks forehead*

check out the recipe section of the website!! :9

Sorry... It doesn't matter anyway.

key parties in my youth, and tossing horseradish sauce on everything but ice cream. You just grew up in a weird time, I suspect, and you may be having flashbacks.



:grouphug:

You were just asking a question. Nothing wrong with that.

I've never heard of the dip myself but I lived in LA. There's all kinds of Mexican food adaptations around other parts of the country.

:)

maybe it was not blue cheese? are you sure?

maybe it was traditional (i forget the name) real mexican kind of cheese...its white..its not too runny when warm
still kind of thick.
they would put real green chillies in it...
and sometimes chorizo, which when cooked looks like "bits"...little pieces.
Maybe you thought the horseradish was chilies or jalapeño?

I grew up in the Dallas area and have eaten my fair share of Tex-mex, real mexican food, and mex inspired cuisine
I love blue cheese....I would have never thought about that for a mex dip...maybe I should try it?
I make a mean tomatillo salsa!

edit: that white dip is more traditional

That sounds awesome :9

We must find the recipe for it!

although, I must say this has inspired me...I must be more creative. You don't put butter in a dip like that...I am almost positive

I'm assuming it wasn't in its solid state, rather, melted to be included in the recipe itself?

for Salsa that has a kick to it.

someone over there will know.