Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients
250 g Edam or Gouda Cheese
2 tablespoons Cream
.5 cup Salsa
Shred cheese, place in small saucepan.
Cook on low-medium stovetop; let cheese melt then add cream, stirring frequently to make sure cheese doesn’t scorch the dish.
Transfer to a warm dish, top with salsa.
Sauvignon Blanc, Chardonnay and Pinot Noir are the best wines to pair with Cheesy Salsa Dip.
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