AVB
Jesus of Cool, I'm bad, I'm nationwide
- Joined
- Nov 14, 2003
- Messages
- 23,580
Simple, easy to modify but best of all repeatable.
2lb block of Velveeta
1.5oz Habanera peppers
3oz Jalapeno peppers
1/3rd cup milk
28oz can petite diced tomatoes (drained)
Big saucepan or microwave safe bowl.
Food processor
Either in the saucepan on the stove or a microwave safe bowl slowly melt the Velveeta. You don't want any skin to form so you'll have to stir once in a while.
Concurrently, cut the stems off all the peppers and then cut into quarters.
Take the peppers (seeds and all) and milk and put them into the food processor chopping until almost a puree.
Once the cheese is melted mix in the tomatoes and pepper mixture.
Stir until well blended.
Refrigerate until needed. Can be served hot or cold.
The milk should cause the dip to never really set and that will make it easier to dip into. The amount of peppers will make it hot enough for those that that like that and memorable for those that don't. After you have made one you'll know what adjustments you'll want to do pepper wise for the next. Make adjustments by weight and not by number of peppers and you'll better be able to keep it consistent.
Maybe not Crack in a Bowl but opioid none the less.
2lb block of Velveeta
1.5oz Habanera peppers
3oz Jalapeno peppers
1/3rd cup milk
28oz can petite diced tomatoes (drained)
Big saucepan or microwave safe bowl.
Food processor
Either in the saucepan on the stove or a microwave safe bowl slowly melt the Velveeta. You don't want any skin to form so you'll have to stir once in a while.
Concurrently, cut the stems off all the peppers and then cut into quarters.
Take the peppers (seeds and all) and milk and put them into the food processor chopping until almost a puree.
Once the cheese is melted mix in the tomatoes and pepper mixture.
Stir until well blended.
Refrigerate until needed. Can be served hot or cold.
The milk should cause the dip to never really set and that will make it easier to dip into. The amount of peppers will make it hot enough for those that that like that and memorable for those that don't. After you have made one you'll know what adjustments you'll want to do pepper wise for the next. Make adjustments by weight and not by number of peppers and you'll better be able to keep it consistent.
Maybe not Crack in a Bowl but opioid none the less.