Demon Dip Recipe
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Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 8 cups
Ingredients:
4 slices bacon, halved crosswise
2 green onions, finely chopped
1/4 cup finely chopped red or yellow sweet pepper
2 cloves garlic, minced
2 teaspoons all-purpose flour
4 cups shredded Monterey Jack cheese
2 cartons (8-ounce size) dairy sour cream
2 1/2 teaspoons finely chopped chipotle peppers in adobo sauce
French or Italian bread, cut into bite-size cubes Tortilla chips or scoop-shape tortilla or corn chips
Directions:
In a heavy, medium saucepan, cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble and set aside.
Add onions, sweet pepper and garlic to drippings in saucepan. Cook and stir over medium heat 5 minutes or until vegetables are tender. Stir in flour. Stir in cheese, sour cream and chipotle peppers. Cook and stir over medium-low heat until cheese melts and mixture is smooth.
Transfer cheese mixture to a fondue pot. Top with crumbled bacon. Place over a fondue burner; keep warm up to 2 hours. Spear bread cubes with fondue fork; dip in fondue, swirling to coat. Or, dip tortilla chips in fondue.
Nutrition facts per 1/2 cup serving of fondue: 186 cal, 16 g fat, 40 mg chol, 200 mg sodium, 2 g carbo, 0 g fiber, 8 g pro.
This recipe from CDKitchen for Demon Dip serves/makes 8 cups
Recipe ID: 50907
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Appetizer
Dip and Spread
Fondue