½ cup MagicalButter
12 ounces 4-cheese Mexican blend, shredded
10 ounces canned Mexican-style diced tomatoes
8 ounces sharp cheddar cheese, shredded
2 cups whole milk
1 cup heavy cream
½ cup Parmesan cheese
½-⅔ cup hot sauce, make it as hot as you want
¼ cup flour
2 tablespoons goat cheese or cream cheese
2 tablespoons chipotle in adobo sauce
1 tablespoon garlic
1 tablespoon chili powder
1 pinch salt
12 ounces 4-cheese Mexican blend, shredded
10 ounces canned Mexican-style diced tomatoes
8 ounces sharp cheddar cheese, shredded
2 cups whole milk
1 cup heavy cream
½ cup Parmesan cheese
½-⅔ cup hot sauce, make it as hot as you want
¼ cup flour
2 tablespoons goat cheese or cream cheese
2 tablespoons chipotle in adobo sauce
1 tablespoon garlic
1 tablespoon chili powder
1 pinch salt
- In a sauté pan over medium-high heat, melt the MagicalButter for 45-60 seconds. Then, add the garlic, chili powder, and flour, and cook for 3-4 minutes.
- Add cream cheese, and cook for 1-2 minutes, stirring constantly. Add milk, and heavy cream, whisk and cook for an additional 2-3 minutes. Add the Parmesan and 4-cheese Mexican blend, and whisk until all the cheeses are well combined.
- Stir in the diced tomatoes, and chipotle, then whisk in your cheddar cheese until smooth. Add the hot sauce and stir thoroughly.
- Add the hot sauce and stir thoroughly. Transfer your Macho Nacho Cheese Dip to a serving bowl, and enjoy!
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