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
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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