Bacon Habanero Cheese Dip
RECIPE BY: Crumb
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
6 slices of bacon diced
4 tablespoons of Angel's Fire Mild to Inferno Habanero Jam
1 tbsp flour
2 cups grated sharp cheddar cheese
1 package (8oz) cream cheese, cut into small cubes
1 (4 oz) can chopped green chilies drained
1 bottle Corona (or other Mexican-style lager)
In large saucepan set over medium heat, cook the bacon for 3-5 minutes, or until it’s starting to crisp and has rendered out most of its fat. Continue cooking for another 2-3 minutes, or until the bacon is crisp.
Add flour and cook for 1 minute, stirring constantly. Slowly add the beer, whisking briskly to break up lumps, and bring to a simmer, stirring constantly.Reduce heat to low. Add the cheddar cheese and cream cheese, Chilies & Angel's Fire Jam and simmer for 3-5 minutes longer, stirring constantly, until the dip is thick and smooth and bubbling hot.
Serve the dip immediately, preferably in a warming crock or small fondue pot to keep it melty and warm.