Spicy Cheese Dip

Spicy Cheese Dip via Fabtastic Eats #cheese #dip #spicy

As much as Ive been enjoying all the wonderful holiday sweet treats, I really needed a break..I do have a baby coming in two weeks after all and umm, my last one was 10lbs 6oz..so I’m trying (slightly) to not plump this little guy up to much these last couple of weeks.

bahahhahahaha you should totally forget everything you just read..(except the weight of my son..that’s true life..he was a big babe!)…I’m chowing down on cookies, cakes, candy and eating all that I can before I feel guilty and need to lose the baby AND holiday weight! :D As a matter of fact I just pulled some out of the oven :)

With all that being said…I still love wonderful, indulgent, rich, hot appetizers this time of the year as well. We all need a good balance of sweet and savory. Holiday parties still need snacks, there is still Football on Sundays…dips necessary..so I give you this spicy cheese dip!

The spice is all in the hot habanero cheese..this cheese is to.die.for. I slice it up and smack it on crackers, and literally have to slap my hands from eating the entire block. Instead I grate it up and turn it into a melty cheese dip! ;) This dip is wonderful, hot, gooey, flavorful, cheesy, and has a nice hot kick to it! Make it..eat it…serve it. You’ll love it!

Spicy Cheese Dip

Ingredients

  • 1 Tablespoon vegetable oil
  • 1/4 cup diced yellow onion
  • 2 garlic cloves, minced
  • 3/4 cup skim milk, divided
  • 1 Tablespoon cornstarch
  • 1/4 cup chicken broth
  • 1 1/2 cups freshly shredded cheddar cheese
  • 1 cup freshly shredded hot habanero cheese
  • 1/2 cup Rotel
  • Juice of 1/2 a lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder

Directions

  1. Bring a medium sized saucepan to medium-high heat.
  2. Heat up the vegetable oil and add the onion and garlic until softened, 5-7 minutes.
  3. In a small bowl, mix together 1/4 cup of the skim milk and cornstarch, set aside.
  4. Add the remaining 1/2 cup milk and the broth to the pan, bring to a simmer. Cook 3-5 minutes, until it reduces slightly.
  5. Add the cornstarch mixture to the pan and whisk immediately, it'll start to thicken pretty quickly, once it does, turn the heat down to low.
  6. Add the cheddar and hot habanero cheese, and mix until fully melted.
  7. Stir in the rotel, lime juice, salt, pepper, cumin, and chili powder.
  8. Serve with tortilla chips and enjoy!

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