Nothing says Game Day like a table full of snacks with a little kick to them. This warm cheese dip is best served with lots of chips and bread for dipping—and tastes really good scooped straight from the skillet. Plus, it features extra twang thanks to Duke’s mayonnaise—a favorite around here. Everyone’s a winner when this dip’s on the table!
Level
Beginner
Prep Time
10 minutes
Cook Time
15 minutes
Serves
6-8
Cook it With Our
Directions
- Preheat your 10.25-inch cast iron skillet over medium heat. Add the olive oil and let it heat for a 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 drained, 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.
NOTE: To char the jalapeño peppers, hold them directly over a gas burner for 1-2 minutes per side, or until the skin is charred evenly. Slice and use as an optional garnish for the dip.
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