Saturday, August 15, 2009
Spicy Cheese Dip
Jordan cooked a pig last month and we always have so much pulled pork left over. I try to come up with different meals to use up the meat so we aren't eating the same thing over and over! I found this recipe in one of my Cuisine at Home magazines and thought it would make a great nacho cheese for pork nachos. It's great on it's own and with a tortilla chip as well. The only thing I thought it needed was a little more heat so you might want to buy an extra jalepeno in case you think it needs more spice. This recipe is a keeper!
1 1/2 lb Monterey jack cheese shredded
1/4 cup flour
2 1/2 cups heavy cream
1-2 jalapeno chili peppers, minced (I think this could have used 1 more pepper)
1/2 cup sour cream
Toss together cheese and flour until cheese is coated with flour.
Heat cream in a double boiler over medium heat. When cream begins to simmer start adding handfuls of cheese, stirring until melted. Once the cheese has melted add another handful of cheese; repeat until all cheese is melted.
Stir in jalapenos and sour cream. Keep dip warm over low heat but do not allow to boil.