Serves 1
Directions
- 1Start by browning 1.5 pounds of ground beef in a skillet.
- 2Add 1.5 ounces of chili seasoning to the ground beef.
- 3Add one small chopped onion to the skillet.
- 4Add two diced fresh jalapeños.
- 5Add 4 ounces of Hatch green chili.
- 6Add a 15-ounce can of petite diced tomatoes.
- 7Bring the mixture to a simmer over medium heat and cook until the vegetables soften.
- 8Add about a tablespoon of Ancho Chile Pepper.
- 9Add about a tablespoon of Pepperbelly Pete's Zippy-Zap Premium Pepper Sauce.
- 10Stir the mixture well.
- 11Add 16 ounces of pepper jack cheese.
- 12Add 16 ounces of medium cheddar cheese.
- 13Add 16 ounces of sharp white cheddar cheese.
- 14Pour in 12 ounces of evaporated milk.
- 15Reduce the heat to low, cover with a lid, and stir every 5 minutes until the cheese is melted.
- 16After about 10 minutes, add 8 ounces of cream cheese.
- 17Stir until everything is incorporated and the dip is smooth.
Ingredients
- 1.5 pounds ground beef
- 1.5 ounces chili seasoning
- 1 small onion
- 2 fresh jalapeños
- 4 ounces Hatch green chili
- 15 ounce can petite diced tomatoes
- 1 tablespoon ancho chili powder
- 1 tablespoon Zippy-Zap Pepper Sauce
- 16 ounces pepper jack cheese
- 16 ounces medium cheddar cheese
- 16 ounces sharp white cheddar cheese
- 12 ounces evaporated milk
- 8 ounces cream cheese
Equipment
skilletwooden spoon
Tips
- If you don't have ancho chili powder, you can use regular chili powder.
- Stir the dip about every five minutes once the lid is on.
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