Wednesday, September 10, 2014

Spicy Salsa Cheese Dip

I love anything with cheese and this Spicy Salsa Cheese Dip is one of my new favorite dips!
The gooey, warm, melted cheese with the fresh taste of cilantro and tomatoes and spicy peppers makes this the perfect dip anytime.
You can adjust the heat by adding less or more peppers, depending how you like it. Also, experiment with different cheeses.  The possibilities are endless!!

  • 1 shallot, finely diced
  • 2 small tomatoes, diced
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon butter
  • 2 serrano peppers, diced
  • 2 jalapeno peppers, diced
  •  salt
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1 cup grated pepper jack cheese 
  • 1 cup grated sharp cheddar cheese
  • 4 oz cream cheese 

  1. Combine 1 tablespoon diced shallot, the tomatoes and half of the cilantro in a small bowl; set aside.
  2. Melt the butter in a medium saucepan over medium heat. 
  3. Add the remaining diced shallot, the serranos, jalapenos and 1/2 teaspoon salt and cook, stirring, until the shallots are tender, about 3 minutes.
  4. Sprinkle the flour into the pan and cook, stirring, until completely absorbed, about 1 minute. 
  5. Whisk in the milk and bring to a simmer; cook, stirring occasionally, until slightly thickened, about 4 minutes. 
  6. Stir in the cream cheese, pepper jack and cheddar cheese until melted, then remove from the heat; stir in the remaining cilantro. 
  7. Transfer to a bowl and top with salsa. 
  8. Serve with chips. 
~This can also be made in a slow cooker.  Do steps 1-4 on stove top and then add to slow cooker.  Then do steps 5 and 6.  On low for 2-4 hours.

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