E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Quick Cheese Dip Lodge Cast Iron | May 3, 2018 This recipe for simple, delicious cheese dip makes the perfect last minute snack, appetizer or addition to your party menu. Other varieties of cheese may be substituted for the cheddar. Try Monterey Jack or Pepper Jack for a little extra spice. To reheat leftover cheese dip, place in the microwave for 30 second bursts until smooth or reheat very slowly on low heat in your cast iron skillet. Level Beginner Prep Time 5 minutes Cook Time 5 minutes Serves 4-6 Cook it With Our 8 Inch Cast Iron Skillet Ingredients 8 ounces Cabot Seriously Sharp cheddar cheese 1 teaspoon cornstarch 1, 12-ounce can evaporated milk, divided 4 ounces canned diced green chiles, drained (mild or hot, your preference) 2 teaspoons hot sauce (optional) Directions Preheat an 8 Inch Skillet over low heat. Meanwhile, grate the cheese. In a medium bowl, toss grated cheese with cornstarch. Add cheese mixture to warm skillet along with 1 cup of evaporated milk. Whisk constantly until smooth, about 2 minutes. At first, the mixture will be grainy, but as it melts, it will smooth out. Add more evaporated milk until desired consistency is reached. The dip will continue to thicken as it cools. Stir in chiles and hot sauce. 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! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Heart Burn Brownie View recipe Mimosa Cinnamon Rolls View recipe Whole Rainbow Trout With Jack Daniel’s Glazed Carrots View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Quick Cheese Dip Lodge Cast Iron | May 3, 2018 This recipe for simple, delicious cheese dip makes the perfect last minute snack, appetizer or addition to your party menu. Other varieties of cheese may be substituted for the cheddar. Try Monterey Jack or Pepper Jack for a little extra spice. To reheat leftover cheese dip, place in the microwave for 30 second bursts until smooth or reheat very slowly on low heat in your cast iron skillet. Level Beginner Prep Time 5 minutes Cook Time 5 minutes Serves 4-6 Cook it With Our 8 Inch Cast Iron Skillet Ingredients 8 ounces Cabot Seriously Sharp cheddar cheese 1 teaspoon cornstarch 1, 12-ounce can evaporated milk, divided 4 ounces canned diced green chiles, drained (mild or hot, your preference) 2 teaspoons hot sauce (optional) Directions Preheat an 8 Inch Skillet over low heat. Meanwhile, grate the cheese. In a medium bowl, toss grated cheese with cornstarch. Add cheese mixture to warm skillet along with 1 cup of evaporated milk. Whisk constantly until smooth, about 2 minutes. At first, the mixture will be grainy, but as it melts, it will smooth out. Add more evaporated milk until desired consistency is reached. The dip will continue to thicken as it cools. Stir in chiles and hot sauce. 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! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Heart Burn Brownie View recipe Mimosa Cinnamon Rolls View recipe Whole Rainbow Trout With Jack Daniel’s Glazed Carrots View recipe
