Cheese Dip

Big Green Egg

Recipe courtesy of Liz Burrell from the Big Green Egg Culinary Center

PREP TIME

EGG TEMP

400°F/204°C

COOK TIME

SERVINGS

Ingredients

8 oz. (229 g) American cheese
1/4 cups (60 ml) half and half
1 tablespoon (15 ml) butter
1 jalapeno, blistered and minced
1/2 tablespoons (8 ml) cumin
1/4 tablespoons (4 ml) garlic salt
Pinch of cayenne pepper
Pinch of chili powder

Instructions

Step 1

Set your EGG for indirect cooking with a convEGGtor at 400°F/204°C.

Step 2

Add the cheese, half-and-half and butter to the sauce pot; heat until melted, stirring frequently. Stir in the blistered minced jalapenos, cumin, garlic salt, cayenne pepper and chili powder. If you like it thinner, add more half and half.

Step 3

Serve immediately with chips, salsa, or over your favorite dish!

Instructions

Set your EGG for indirect cooking with a convEGGtor at 400°F/204°C.
Add the cheese, half-and-half and butter to the sauce pot; heat until melted, stirring frequently. Stir in the blistered minced jalapenos, cumin, garlic salt, cayenne pepper and chili powder. If you like it thinner, add more half and half.
Serve immediately with chips, salsa, or over your favorite dish!

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