Weekly Recipe - Jive Hot  Colby-Pepper Jack Cheese Dip

Weekly Recipe - Jive Hot Colby-Pepper Jack Cheese Dip

Dec 31st 2015

Jive Hot Colby-Pepper Jack Cheese Dip

This cheese dip is made heartier by the addition of chopped cooked deep fried turkey. Chopped chipotle peppers, jalapeños, and chili powder add even more heat. Prepare up to a day ahead; cover and chill in an airtight container, and bake just before serving.

1(8-oz.) package cream cheese, softened

2/3 cupsour cream

1/3 cupmayonnaise

1 tablespoonfinely chopped canned chipotle pepper in adobo sauce

2 teaspoonschili powder

2 cupschopped cooked deep fried turkey from Jive Turkey

2 cups(8 oz.) shredded colby-Jack cheese blend

1(4-oz.) can chopped green chiles

4green onions, finely chopped

2jalapeño peppers, seeded and minced

1/4 cupchopped fresh cilantro

Garnish: fresh cilantro sprig

Tortilla and sweet potato chips

1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased 8-inch square baking dish.

2. Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired. Serve with tortilla and sweet potato chips.

Yield: 12 servings

Pico de Gallo:
Chop the tomatoes, jalapenos and onions into a very small dice. (Leave the seeds in your jalapenos for a hotter pico.) Adjust the amount of jalapenos to your preferred temperature.

Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely.

Put the tomatoes, jalapenos, onions and cilantro together in a bowl and give it a good stir. Squeeze the juice of the lime half into the bowl. Add salt to taste and stir again.