Michigan State Cheese Dip

Michigan State Cheese Dip is probably not what most of you are thinking of. Being from Arkansas, the birthplace of cheese dip, I get a specific picture in my mind when I hear the words cheese and dip together. 

Michigan State Cheese Dip El Azteco Copycat recipe

Arkansas cheese dip is almost always served hot. It can be white or yellow, it’s creamy and usually has a small kick of spice to it. 

What I have dubbed as Michigan State Cheese Dip is an entirely different, yet equally tasty and addictive beast. While visiting Michigan State University we ate at El Azteco, a local Tex-Mex restaurant, and ordered the cheese dip. The waitress, probably hearing our southern drawl, explained that the cheese dip was a cold cheese dip. 

Still, I pictured what I know as cheese dip, served cold. What was delivered to our table was a completely different and amazing dip.

After one bite, I was hooked and proceeded to savor and memorize each additional bite so that I could replicate the recipe once I returned home. I’m not sure if I have nailed it but I am satisfied with my rendition of this Michigan State Cheese Dip. Since I’m not there to taste and compare it’s hard to tell for sure so if you are from Michigan and have a suggestion, please leave a comment. 

Michigan Cheese Dip

1 8-ounce container large curd cottage cheese
1 8-ounce container sour cream
Muenster Cheese, shred enough to fill the 8-ounce cottage cheese container
2 green onions, thinly sliced, green parts only
1 small jalapeno, seeded and diced very small
1/8 teaspoon cumin
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 tablespoon beef bouillon granules
Salt and Pepper to taste

Combine all ingredients in a bowl and mix well to combine. Refrigerate for at least an hour to let the flavors marry. Serve cold with tortilla chips. 

Michigan Cheese Dip
Inspired by the cheese dip at El Azteco restaurant in East Lansing, Michigan. This is not your typical southern-style cheese dip.
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Ingredients
  1. 1 8-ounce container large curd cottage cheese
  2. 1 8-ounce container sour cream
  3. Muenster Cheese, shred enough to fill the 8-ounce cottage cheese container
  4. 2 green onions, thinly sliced, green parts only
  5. 1 small jalapeno, seeded and diced very small
  6. 1/8 teaspoon cumin
  7. 1/8 teaspoon onion powder
  8. 1/8 teaspoon garlic powder
  9. 1/2 tablespoon beef bouillon granules
  10. Salt and Pepper to taste
  11. Combine all ingredients in a bowl and mix well to combine. Refrigerate for at least an hour to let the flavors marry. Serve cold with tortilla chips.
Instructions
  1. Combine all ingredients in a bowl and mix well to combine. Refrigerate for at least an hour to let the flavors marry. Serve cold with tortilla chips.
Julie D. Kohl http://www.juliedkohl.com/
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2 thoughts on “Michigan State Cheese Dip

  1. I would have to check with my ex to be sure what you are missing, but you are way off with the jalapeño and beef bouillon. I live in EL and El AZTECO cheese dip is very sacred here,

    1. Thanks for your feedback Jewels. I did the best I could to replicate it! If your ex has suggestions, I’m happy to give them a try. It was fantastic cheese dip!

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