Prep 10 mins
Cook 0 mins
This dip is perfect for vegetables, crackers, or even spread on bread. If you can't find Chipotle Cheddar cheese, use sharp cheddar and add dried chipotles to taste.
- 1 lb shredded chipotle cheddar cheese
- 4 -6 cloves garlic, finely minced
- 1 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- hot sauce
- Combine all ingredients in food processor, blend until smooth.
I give this 4 stars but my guests at my BBQ give it 5! It had a great taste, though it definitely tasted better with crackers (used Cheez Its Low Fat and Cheez Its Hot and Spicy) than with veggies (carrots and celery).
YUMMY!! I was in the mood for a hot dip but this was the only one I came across that I had all the ingredients for, so I gave it a shot! I switched it up a bit, although used the basic core ingredients so I still consider it an accurate review. I used a mexican-blend shredded cheese (with no added spices), two chipotle peppers chopped very fine and two garlic cloves, then baked it all in a small casserole dish for 15 minutes at 350! Amazing! I also topped it with sliced green onion and chopped cilantro after it came out of the oven. Served 'er up with some tortilla chips and I was in chipotle-cheese-heaven! I'll make this one a lot! Thanks!
Quick, easy and full of flavor. I used sharp cheddar and added the dried chipotles. Which is a great way to adjust the chipotle flavor. I served it with assorted vegetables and everyone loved it and asked for the resipe. Thanks for sharing a great recipe, MaryBeth Clark.