E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Game Day Cheese Dip Lodge Cast Iron | November 17, 2023 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 10.25 Inch Skillet Ingredients 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 Chips or bread for serving 2 whole, charred jalapeños (garnish, see note) 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Game Day Cheese Dip Lodge Cast Iron | November 17, 2023 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 10.25 Inch Skillet Ingredients 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 Chips or bread for serving 2 whole, charred jalapeños (garnish, see note) 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
