Categories: Appetizers
Ingredients
- 1 tablespoon unsalted butter
- 1 medium shallot, grated
- 1 clove garlic, grated
- One 15-ounce can fire-roasted tomatoes, very well drained
- 1 chipotle in adobo, minced
- 16 ounces processed cheese, preferably Velveeta, chopped
- 1 cup shredded pepper jack cheese
- 1/2 cup whole milk
- Charcuterie board for dipping: sliced baguette, assorted cheeses, crackers, assorted veggies, sliced prosciutto, sliced black pepper salami, sliced cured chorizo, nuts, mustard, jam, etc.
Directions
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Melt the butter in a medium saucepan over medium-high heat. Add the shallot and garlic and cook, stirring, until softened, about 2 minutes. Add the tomatoes and chipotle and cook, stirring, until slightly dried out, about 1 minute.
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Add the cheeses and milk and heat at a bare simmer, stirring, until melted. Transfer to a bowl and serve immediately with your favorite dippers.