Cheese Dip, two ways

Spicy Jalapeño and Bacon Tomato Avocado cheese dips on Pixie Dust Kitchen It’s been rainy for the past few days here in Baltimore, and I don’t think anyone really knows what to do about it. It’s rained every day for the past few weeks- This is Baltimore  we don’t know how to deal with rain- We’re like how Seattle is with snow. Hot and humid and rainy is no fun. Anyway. To deal with the rain, I made a cheese dip. In fact, two cheese dips- one spicy, and one trashed up with avocados, bacon, and tomatos. I gave them a side of of soft pretzel bites, using Sally’s recipe. Her recipe is foolproof, needs no rise time, and takes only 30 minutes. I recommend you do the same. Spicy Jalapeño cheese dip with pretzel bites on pixie dust kitchen. I used a sour cream base and mixed in two types of cheeses- one cup grated four cheese blend, and one cup grated cheddar. A dash of salt, a two tablespoons of flour, a sprinkle of cornstarch, some add-ins, and that’s it. Simple, easy and delicious. The first dip was mixed with a jalapeño and chili powder, the second with bacon, avocado, and tomatos. Brian likes things spicy, I don’t. I like bacon, Brian doesn’t. We each got our own dip- perfect for date night. Bacon Avocado Tomato Cheese Dip on pixie dust kitchen. Spicy Jalapeño Cheese Dip Ingredients:

  • 1 C sour cream
  • 1 C shredded four cheese blend
  • 1 C shredded cheddar
  • 2 Tbs Flour
  • 1/2 tsp cornstarch (if needed)
  • 1 small jalapeño, sliced.
  • chili powder, to taste.
  • Grated cheddar, to top.
  1. Melt sour cream and cheeses in a medium saucepan over medium heat. 
  2. whisk in flour and cornstarch if needed. (If the sauce is too thin)
  3. Mix in jalapeño and pour into a small oven-proof dish (I used a 9-inch pie tin)
  4. Sprinkle with grated cheddar and chili powder. Bake at 350˚F for 3 minutes, until cheese is melted and crispy.
Bacon Tomato Avocado Cheesy Dip Ingredients:
  • 1 C sour cream
  • 1 C shredded four cheese blend
  • 1 C shredded cheddar.
  • 2 Tbs flour
  • 4 Slices Bacon
  • 1/2 diced avocado
  • 1/2 diced tomato
  • grated cheese, to top.
  1. Cook the bacon until it is crispy. Melt sour cream and cheese together in a medium saucepan over medium heat. Whisk in flour.
  2. Chop up bacon into small pieces. Mix avocado, bacon,  and tomato.
  3. Pour into an oven-proof dish (I used a 9-inch pie pan) and sprinkle with grated cheese. Bake at 350˚F until cheese is melted and crispy.

10 Comments on Cheese Dip, two ways

  1. Sarah | The Sugar Hit
    July 1, 2013 at 7:28 pm (4 years ago)

    He….doesn’t like…bacon? That is the craziest thing I’ve heard today. Bacon up my cheese dip please!

    Reply
    • faithcatherine
      July 2, 2013 at 12:36 pm (4 years ago)

      I don’t understand either… I’m working on it! 🙂

      Reply
  2. Nessa
    July 1, 2013 at 7:42 pm (4 years ago)

    Those both look incredible!

    Reply
  3. Sally
    July 1, 2013 at 8:27 pm (4 years ago)

    I don’t think I could choose! Both dips look amazing. So glad you made my pretzels (into bites!)

    Reply
  4. Aimee @ ShugarySweets
    July 2, 2013 at 1:19 pm (4 years ago)

    Mmmm, did someone say cheese?? They both look great!

    Reply
  5. Miss Messy
    July 2, 2013 at 7:00 pm (4 years ago)

    Wow these both look amazing! 🙂 Yum!

    Reply

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