by Cheesemonger Evy
Let us be clear: this dip packs a lot of heat. Sometimes that is exactly what you’re looking for, and sometimes you’re from the Midwest and that’s okay, too. If you’re looking for a slightly smokier, lower Scoville-rated situation, replace half the Reaper Mozz with Smoked Gouda.
Dip away with tortilla chips the good ol’ fashioned way, or use as a drizzle for sandwiches, egg bake, or anything that might benefit from a cheesy little hike in temperature.
INGREDIENTS
8oz block of Tequila Reaper Mozzarella, grated
For a less fiery variation, substitute half of the Mozz with Applewood Smoked Gouda
1 tbsp cornstarch
2 tbsp butter
1 small onion, finely diced
pinch black pepper
¼ teaspoon cumin
pinch salt
1 tsp garlic powder
12oz can evaporated milk
tortilla chips
INSTRUCTIONS
1. Toss shredded cheese with cornstarch and set aside.
2. Melt butter in a medium saucepan over medium-high heat, then add onions and all spices. Stirring often to avoid burning, saute until the onions soften and become translucent.
3. Pour in the evaporated milk, and bring everything to a simmer.
4. One handful at a time and stirring continuously, add the shredded cheese mix to the saucepan. Once incorporated, let the dip simmer for a few minutes.
5. Transfer to a serving bowl, and make sure to serve with chips and a spice level warning!