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Jeles’ Spicy Queso Dip

INGREDIENTS:

1 tbsp. butter

1 small onion, chopped

1/2 tsp minced garlic

2 jalapeño, minced

NOTE: Shredded your own blocks of cheese for best results :)

4 oz. Monterey Jack cheese, shredded

4 oz. Pepper Jack, shredded

4 oz. Cheddar cheese, shredded

1/4 cup of Heavy Cream

Kosher salt

Freshly ground black pepper

1/4 tsp. Goya Adobo

1 (4 oz.) can green chilies

1 medium tomato (diced)

1/4 c. freshly chopped cilantro

DIRECTIONS:

In a large skillet over medium heat, melt butter

Add onion and cook until soft

Add garlic and jalapeño and cook until fragrant

Add Heavy cream and add cheeses one at at time (stirring well until cheese is melted)

Add arrowroot, Goya Adobo and stir

Season with salt and pepper

Stir in tomatoes, green chilies, and cilantro

Continue stirring the mixture for 5 minutes until smooth and creamy

Serve immediately with Cauliflower Chips chips

~Holidays ~ Parties~ Appetizers

Serving 6 ~ Calories 197 ~ Net Carbs 2 g~

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