One of my all time favorite snacks is Belizean Cheese Dip. It is one of those things that would never be missing at any parties in Cayo, including weddings (the equivalent of ceviche for islanders) and it drives kids crazy. By crazy I mean that no matter how much of it you give to children, you’ll endlessly be hearing: “mommy/ aunty/ granny, please fu mo cheese dip!” It gets annoying… Haha!

A few weeks ago I went over to a friend’s house in Toronto and took with me some cheese dip that I had especially made for them. I’m pretty sure they were just kissing my ass but they couldn’t stop raving about it, and also said that it was impossible that I had made it. As a joke I told them that it was a secret family recipe and I couldn’t disclose the ingredients, but of course that’s a lie, it’s a staple food in Belize and everyone knows how to make it.

An unfortunate aspect about this dish is that it made of processed cheese, but it’s so unbelievable good that it’s hard not to eat.

Here’s the recipe, you can either make it at home or scout it out when you’re in Belize, and you’ll definitely thank me.

Cheese Dip Recipe


1 lb happy cow cheese, cubed

½ lb green bell pepper, diced

1 can salsa mexicana casera

1 can evaporated milk

Marie Sharps hot sauce to taste, or

½ habanero, deseeded (omit if you can’t handle spicy food)

A handful of fresh cilantro


Start off by chopping up the cheese and sweet pepper, and putting it into a blender. Start the blending process and slowly add the salsa and milk. Now add the cilantro and habanero. The final product should be smooth and creamy.

Serve with corn tortilla chips and enjoy. If you can’t find fresh chips, Tostitos does the trick.