HOT MEXICAN CHEDDAR DIP
Very popular during “Superbowl” evenings or when you receive at Christmas, this hot dip recipe will be a hit with your guests.
When you serve it, make sure it stays warm. I advise you to place it in a fondue dish or in a small slow cooker.
½ onion finely chopped
2 cloves garlic, finely chopped
1 can 14 oz diced tomatoes with juice
3 cups grated orange cheddar cheese
½ cup chicken broth
½ cup cream
1 C. Mexican mix (for a kick of more than 1 ½ tbsp, we prefer this amount 😊)
1 C. xanthan gum (or until desired texture)
Salt and pepper
Add the cup of chicken broth, the tomatoes with the juice and the cheese.
Let the cheese melt while stirring. Once the cheese has melted, add the cream and simmer for a few minutes.
Add xanthan gum a little at a time until desired texture.
Serve with raw vegetables, pork rinds or even Tostitos.
Enjoy!!< /div>
When you serve it, make sure it stays warm. I advise you to place it in a fondue dish or in a small slow cooker.
INGREDIENTS
2 tbsp. butter½ onion finely chopped
2 cloves garlic, finely chopped
1 can 14 oz diced tomatoes with juice
3 cups grated orange cheddar cheese
½ cup chicken broth
½ cup cream
1 C. Mexican mix (for a kick of more than 1 ½ tbsp, we prefer this amount 😊)
1 C. xanthan gum (or until desired texture)
Salt and pepper
PREPARATION
In a skillet, place the butter and brown the onion and garlic for about 4 minutes (4 minutes and no more hahahaha!!!!)Add the cup of chicken broth, the tomatoes with the juice and the cheese.
Let the cheese melt while stirring. Once the cheese has melted, add the cream and simmer for a few minutes.
Add xanthan gum a little at a time until desired texture.
Serve with raw vegetables, pork rinds or even Tostitos.
Enjoy!!< /div>
