Monday, January 09, 2006

Hot Jalapeno Cheese Dip


* 1/2 pound shredded Cheddar cheese
* 1/2 pound shredded American cheese
* 1 large tomato, peeled, seeded, and diced
* 1 clove garlic, minced
* 12 to 16 ounces bacon, cooked crisp, drained, crumbled
* 2 jalapeno peppers, stems and seeds removed, chopped

Combine all ingredients in a baking dish; cover and bake until cheese is melted and dip is hot. Serve from chafing dish or crockpot.

To make ahead: Assemble in a removable crockpot liner then cover and refrigerate until 2 hours before serving.

Cook on high, stirring occasionally, for about 2 hours. Turn to low and serve from the crockpot. Serves 10 to 15.


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