This is one of those “Put-On-Everything” dips. Like the other recipes on this substack, this can act as a template upon which you can layer your own favorite flavors. For example, if you don’t like cheddar, use another cheese - creamy brie is a wonderful substitute. While the family and I love just dipping veggies and chips into this dip, it is also perfect as a finishing crust on steak or chicken. If you want to amp up the heat, use a spicier pepper. Either way, you won’t be disappointed. OR as pictured below, freeze the cheese, bread and bake it to put on a salad as a crouton.
Smokey Jalapeno Cheddar Dip
8 oz Cheddar Cheese (ideally sharp or smoked)
6 oz Smoked Gouda
8 oz Cream Cheese (whipped is best)
1/2 cup Mayo
1/2 cup Sour Cream
1 tablespoon Garlic Powder
1 tablespoon Horseradish, Prepared
1 Boursin Cheese Pckg (typically found in the cheese section of a grocer)
7 Jalapeno (roasted or grilled
)
1 tablespoon Tabasco Sauce
No preparation instructions? Help me out here, I’m inexperienced.
I’m going to try this tomorrow! I can’t wait to try it. I love all your recipes so far and look forward to learning your secrets!