Game Day Cheese Dip
Nothing says game day like a table full of snacks with a little kick to them. Serve this warm cheese dip with lots of chips or your bread of choice for dipping—and it tastes best scooped straight from the skillet. Everyone’s a winner when this dip’s on the table!
1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1 14 ounce can fire roasted diced tomatoes, drained
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
½ cup Duke's Mayonnaise
- 8 ounces cheddar cheese, shredded
- 8 ounces Monterey Jack cheese, shredded
- 4 ounces cream cheese, cut into cubes
Salt and pepper, to taste
- Chips or bread for serving
- 2 whole, charred jalapeños (garnish, see note)
Preheat your 10.25 inch cast iron skillet over medium heat. Add the olive oil and let it heat for one minute.
- Add the chopped onion and jalapeño to the skillet. Sauté for 3-4 minutes until they soften, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, chili powder, cumin, paprika, and cayenne pepper. Cook for 3-4 minutes until the flavors combine and the mixture thickens slightly.
- Reduce the heat to low. Add mayonnaise to the skillet and stir well until fully combined with the tomato mixture. Add cream cheese and stir until fully melted.
- Gradually add the shredded cheeses to the skillet one handful at a time, stirring constantly until all the cheese has melted and the mixture is smooth and creamy. Be careful not to overheat the cheese—it should melt slowly!
- Once the dip is smooth and heated through, remove the skillet from the heat. Serve warm with chips or bread for dipping.