John Myers
Ingredients for 6 servings:
- 1 pack of sliced cheese (Chester-style processed cheese)
- 1 pack of cream cheese spread with Gouda
- 1 pack of cream, if necessary long-life cream
- n. B. Jalapeño(s) from the jar (approx. 1/3 jar)
- some harissa
- n. B. Cheese, other varieties, as desired
- 1 splash of milk (necessary if more cheese is used)
- some tomato paste and/or ajvar
- n. B. Spice(s), Habanero pepper, chili or similar (as desired)
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Spicy cheese dip for nachos or bread
In a saucepan, heat the sliced cheese, processed cheese, and cream over high or low heat until melted and smooth. Add everything else. The dip, made from one package of each, fills about two standard cereal bowls and is enough for about two to three bags of nachos. Caution: The consistency needs to be very runny when heated so that the dip is still liquid enough to dip nachos in after it cools. The dip also only develops its full spiciness once it cools. So, add some spice carefully (I like my food spicy and use about 1/3 of a jar of jalapeños, harissa, and habanero peppers).
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