Cooking Lesson #1097: Joan’s Wisconsin farmHouse Cheese Dip

…from the Perspectives’ Kitchen

How you doin’? My partner Joan is an official cheesehead. Born in Milwaukee and raised in Brown Deer, Wisconsin, she spent many summers on the family dairy farm in Stitzer (near Montfort—now you know). When I was there a couple of years ago, they had about 150 head of milking cows.
 
Like most ranchers in the area, the milk is sold to co-ops or cheese processing companies. The amazing part of “modern” farming is the equipment.  No more 3-legged stools and a bucket—milking is all computerized with lasers and all kinds of neat stuff. You can be mesmerized for hours just watching the process.
 
Joan’s Wisconsin Ranch House Cheese Dip is iconic, delivering pure nostalgic comfort in every bite. Creamy, tangy, and bursting with savory depth, this classic appetizer captures the essence of Wisconsin hospitality in every bite. The combination of smooth cream cheese, zesty seasonings and Monterey Jack cheese creates an irresistible flavor profile that gets even better as it bakes. This dip is perfect for gatherings of all kinds, and the recipe is simple yet satisfying proving that sometimes the most unassuming recipes create the most unforgettable flavors.
 
This might have been one of Auntie Em’s favorite cheese recipes.
 
Prep time:  20 minutes
Bake time:  20 minutes
Yield:  8 (serving size: about 1/2 cup)
 
Ingredients 
8 ounces (about 2 cups) shredded Monterey Jack cheese
1 tablespoon cornstarch
1/2 cup (4 ounces) softened cream cheese
1/4 cup chopped fresh cilantro, plus more for garnish
1 cup thinly sliced scallions, divided
1 15-ounce can drained black beans
1 (14.75 ounce) can drained fire-roasted corn
1 (4 ounce) can chopped hot Hatch green chiles
1/3 cup thick and chunky salsa
1 tablespoon taco seasoning mix (I prefer Lawry’s taco seasoning)
1 tablespoon chopped pickled jalapeño slices, plus more whole slices for garnish
1/2 teaspoon kosher salt
 
Chopped tomatoes, pickled red onions, chopped avocado, chopped cooked bacon, thinly sliced fresh jalapeño chiles, for topping
 
Warm, salted tortilla chips, for serving (I prefer to fry or bake them myself).
 
Directions

1. Preheat oven to 375°F.
2. Toss the Monterey Jack cheese with cornstarch in a large bowl; reserve 1 cup of cheese mixture in a small bowl.
3. Add the cream cheese, cilantro and 3/4 cup of the scallions to cheese mixture in large bowl; stir to evenly combine.
4. Stir in the black beans, corn, green chiles, salsa, taco seasoning, pickled jalapeños and salt until combined.
5. Spread the mixture evenly in an 8-inch cast-iron skillet.
6. Top with the reserved cheese mixture.
7. Bake in the preheated oven until cheese is melted and lightly golden in spots, about 20 minutes.
8. Garnish with cilantro, pickled jalapeño slices, and remaining 1/4 cup scallions; top with tomatoes, pickled red onions, avocado, bacon, and fresh jalapeños.
9. Serve with warm, salted tortilla chips.

ChefSecret:  Wisconsin's cheesemaking tradition dates back to the 19th century. European immigrants who settled in Wisconsin were drawn to its fertile fields.
Soon, dairy farms sprang up around Wisconsin, and farmers began producing cheese to preserve excess milk. In 1841, Anne Pickett established Wisconsin's first commercial cheese factory, using milk from neighbors' cows. A century later, Wisconsin was home to more than 1,500 cheese factories; they produce more than 500 million pounds of cheese per year.

Quip of the Day:  Why is Christmas the cheesiest holiday of the year? Because of baby cheese-us.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

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