Yield: approximately 12 servings

2 (8-ounce) packages Monterey Jack cheese, cut into 1-inch cubes
2 (8-ounce) packages sharp
Cheddar cheese, cut into
1-inch cubes
1 fresh jalapeño pepper, thinly sliced
1/4 cup fresh lime juice
1/4 cup distilled white vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground cumin
3 cloves garlic, minced
1/2 cup vegetable oil
1/2 cup finely diced red bell pepper
3 tablespoons chopped fresh cilantro
Tortilla chips

 
1. In a shallow dish, place cheeses and jalapeño pepper.

2. In a small bowl, combine lime juice, vinegar, sugar, salt, cumin, and garlic, whisking to combine. Gradually whisk in oil. Stir in bell pepper and cilantro. Pour over cheese.

3. Cover and refrigerate at least 4 hours and up to 2 days. Serve with tortilla chips.