cheese dip

Ingredients for 4 servings:

• 250 ml whole milk
• 300 g cream cheese
• 200 g Cheddar cheese
• 200 g Scheibletten (processed cheese slices)
• Chili as desired
• Salt
• ½ tsp, crushed paprika powder, sweet
• ½ tsp. Allspiceón de la Vera (smoked paprika powder)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple

Roughly chop the cheddar and add it to a saucepan with the cream cheese, sliced ​​cheese, and milk. Heat the mixture gently over a very low heat, stirring regularly. Meanwhile, finely chop the chilies and add them directly to the pan. When the cheese has melted and the dip in the pan becomes creamy, taste and season with salt if desired. Now it’s time to add the two paprika powders. It’s important to stir well and break up any lumps so the powder is evenly distributed. The dip can now be transferred to a suitable bowl to cool for immediate use. If you want to make the dip for later, that’s also easy to do. To do this, continue heating the dip slowly until it starts to bubble (not too quickly, not too vigorously, or the cheese will break up). Then pour into empty, clean jam jars, quickly close tightly (careful not to burn it), and leave upside down overnight. Notes on the recipe: The sliced ​​cheese is primarily for texture and allows for a higher heat. If you don’t like the flavor, you can substitute it with cheddar or your favorite cheese, but this can result in a grainy texture, and overheating for preserving is not recommended. The amount and type of chili is up to each individual; it can also be omitted. The type and dosage of paprika also depend on personal preference. For example, I like to add a touch of ginger powder to the dip.