By peoplestaff225
Updated December 03, 2020 03:13 PM
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Aziz Ansari and his chef-girlfriend Courtney McBroom may just have the sweetest love story ever – literally.

“I was working at Momofuku Milk Bar in Manhattan. Someone said, “Aziz Ansari is here!,” the Large Marge chef told Food & Wine of their first encounter. “I didn’t know who he was. A year later we met at an event and bonded over Hokey Pokey cookies. They’re made from smoked oats and a weird New Zealand toffee candy called Hokey Pokey. Basically, the Hokey Pokey brought us together.”

RELATED: Aziz Ansari and Girlfriend Courtney McBroom Team Up on a Pop-Up Restaurant

The foodie couple has gone on to throw many a party — which, not surprisingly, sound like a blast — with McBroom taking the reigns on the recipes, while the comedian controls the cocktails.

“It’s definitely awesome to be with someone who has skills in the kitchen,” Ansari tells the magazine. “I mix drinks so I feel like I’m contributing something. Lately it’s been margaritas. I’m not going to lie about it: I am not a big margarita guy. But in Mexico we discovered a honey liqueur, Xtabentún, and it has changed my margarita game.”

Friend, frequent party guest and Ansari’s fellow Parks and Recreations co-star Adam Scott, who interviewed the couple for the story, said Ansari and McBroom’s get-togethers usually include two things: queso and “a bunch of funky wine.”

RELATED: Follow Aziz Ansari On His West Coast Pasta Quest — and Make a Recipe at Home

The credit for the queso – and what Ansari calls “a dangerous dish” – goes to McBroom. “I made it my mission to come up with a good queso,” the Texas native said.

Want to make McBroom’s queso dip at your own party? Here’s the recipe, courtesy of Food & Wine:

Courtney McBroom’s Three-Queso Dip

¾ cup heavy cream

½ cup skim milk

1 ¾ lbs. white American cheese, sliced 1/3 inch thick and diced

1 cup (3 ½ oz.) coarsely shredded manchego cheese

1 cup (3 ½ oz.) coarsely shredded sharp white cheddar cheese

¼ tsp. garlic powder

1 ¾ cups buttermilk

Tortilla chips

Chopped cilantro

Fresh salsa, for serving

1. In a small saucepan, combine the heavy cream and milk and bring just to a simmer. Transfer to a large heatproof bowl set over a saucepan of simmering water. Add the three cheeses and heat, whisking occasionally, until completely melted, 7 to 10 minutes. Add the garlic powder and gradually whisk in the buttermilk; heat until thoroughly incorporated and the queso is very smooth, about 5 minutes. Keep warm over very low 
heat and serve with tortilla chips, cilantro and fresh salsa.

—Michelle Ward Trainor