Cold Hot Cheese Dip

 

Ingredients:

8 ounces Mexican Mild Velveeta
2-4 ounces Cabot Hot Habanero Cheddar cheese*
4 ounces cheddar cheese
1 cup milk (Approximately)

*Amount can vary depending on how much heat you want/can handle.

 

You will also need:

Food processor with both grater and blade attachments
Heat/microwave safe bowl

 

Method:

Grate the Habanero and cheddar cheeses in a food processor. Remove from the food processor and replace the grating attachment with the blade. Return the grated cheese to the bowl now fitted with the blade. Cut the Velveeta up into small pieces and add to the bowl of the processor. Add about ½ cup of milk. Process until all cheese is smooth. Add additional milk and process until a nearly liquid state is reached.

You may notice an inconsistent color and see small pieces of the cheddar cheese. To better incorporate, remove about half of the dip to a microwave/heat safe bowl. Warm this portion of the cheese slightly in microwave for between 30 -60 seconds. Return the warmed portion to the bowl of the food processor and continue to process until a uniform color is achieved.

Remove the cheese dip from the bowl of the food processor into a bowl with a lid and refrigerate for at least 1 hour. The consistency should firm up just a little after refrigeration.

Serve cold with chips, raw vegetables, or crackers.