Essential Hot Cheese Dips

RECIPE

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CHILE CON QUESO:

▪100g or 1 large poblano, charred and medium diced
▪60g or 4 1/2Tbsp butter
▪100g or about 2c onion, small diced
▪15g or 2-3 cloves garlic, minced/pressed
▪Salt
▪150g or 3/4c diced tomato
▪225g or 1/2lb Pepperjack, shredded
▪225g or 1/2lb Medium sharp cheddar, shredded
▪15g cornstarch
▪700g or 2 12oz cans evaporated milk

1. Char poblano over burner for 90sec per side until charred on all sides. Transfer to bowl, cover & allow to steam & soften for 10min. Scrape off char & medium dice.

2. Preheat pot over medium. Add butter. Once melted, add onion, garlic & pinch of salt. Stir. Sweat for 5min. Reduce heat to low, add tomato & poblano & cook for 4-5min.

3. Toss shredded cheeses with cornstarch to coat.

4. Add evaporated milk to tomato/poblano mixture on the stove, stir and increase heat to medium to bring to simmer. Once simmering, reduce heat back to low & stir in half the cheese.

5. When nearly melted, stir in remaining half of cheese.

6. Add salt to taste.

SPINACH ARTICHOKE:

▪Olive oil
▪450g/1lb spinach
▪Salt
▪225g/1 8oz package cream cheese
▪110g or 1/2c mayo
▪110g or 1/2c sour cream
▪80g or about 1c grated parmesan (40g for filling, 30-40g to top)
▪65g or about 2 small-med shallots, rough chopped
▪5g or 1 medium clove garlic, minced
▪60g or 1/2c white cheddar, shredded
▪60g or 1/2c pepperjack, shredded
▪10g or 3/4Tbsp lemon juice
▪2g or 1/3tsp salt
▪2g or 3/4tsp black pepper
▪2g or 1/4Tbsp chile flake
▪240g/8oz artichoke hearts, chopped

1. Preheat a large saute pan over med high. Add squeeze of olive oil then spinach & a pinch of salt. Stir to combine then wilt down until tender and dried. Remove spinach and transfer to towels to squeeze out as much moisture as possible. Roughly chop spinach.

2. Into a food processor add cream cheese, mayo, sour cream, 40g of the parm, shallot, garlic, and 60g (about half) of each cheese, lemon juice, salt, pepper and chile flake to food processor. Spin 30-45sec until well blended and becoming smooth. Add artichokes & spinach & spin for 15-20 sec until combined, but still a little chunky.

3. Transfer mixture into an 8”x8” metal pan and sprinkle with additional 40g parm, 60g shredded cheeses.

4. Bake 25–30min in preheated 425F/220c oven until browned on top and bubbling.

BUFFALO CHICKEN:

▪450g/1lb boneless skinless chicken breast
▪225g/1 8oz package cream cheese
▪100g sour cream
▪175g hot sauce (i like Frank’s for this dip)
▪30g shallot, finely minced
▪10g minced garlic
▪50g or 3/8c pepperjack cheese, shredded, plus additional for topping
▪50g or 3/8c medium sharp cheddar, shredded, plus additional for topping
▪25g or 2 1/2Tbsp blue cheese + extra for topping (leave out if you dont like blue cheese)
▪1g/small pinch salt
▪2g or 3/4tsp black pepper
▪20g or about 1 ½Tbsp chipotle in adobo, minced

1. Add breasts to a well salted shallow pan of simmering water. Lower heat to med low and poach for 4min. Flip to 2nd side and continue to poach for 4-5min until internal temp reaches about 165F/74C. Remove from water and allow to cool for 10min before shredding and chopping meat.

2. Add shredded meat to bowl of stand mixer with cream cheese and mix with paddle attachment on medium until well combined. Add sour cream and mix until well combined.

3. Add hot sauce, shallot, garlic, cheeses, salt, pepp, and chipotle and paddle on low to combine then increase speed to high until chicken is a bit more broken down and dip is homogenous.

4. Spread into an 8”x8” pan, top with additional blue cheese, and shredded cheeses.

5. Bake in preheated 400F/205C oven for 20-25min until bubbling and well melted.