Summertime just means having people over for some backyard BBQs, right?
But hamburgers and hot dogs aren’t the only things you’ll need to think about when you’re playing the host.
You’ll definitely need some chips and dip – and if you’re looking to wow the crowd as you’ve never done before, you want this recipe. It’s got plenty of heat, thanks to the Mad Dog 357 Naga Morich Pepper Puree, but it’s also delectably creamy and cheesy like you wouldn’t believe.
As if to add a bit more of the super flavor, we’ve added spinach and artichokes to take this to a level you can’t imagine.
Better still, it whips up fairly easily and, since you’ll have people licking the bowl, you also won’t find there’s a whole lot of cleaning up to do.
How nice is that?
4 tablespoons Butter
1 small Onion, diced
½ – 1 teaspoon Mad Dog 357 Naga Morich Pepper Puree
1 tablespoon Garlic
8 ounces Cream cheese
¾ cup Sour cream
½ cup Mayonnaise
¼ teaspoon Black pepper
10 ounces Spinach, roughly chopped
1 can (14 oz.) Artichoke hearts, chopped
1 tablespoon Red wine vinegar
¼ cup Parmesan cheese, grated
½ cup Feta cheese, crumbled
½ cup Mozzarella cheese, shredded
Heat the butter in a medium pot over medium heat. Add the onions and cook for about 4 minutes, until softened. Add the Mad Dog 357 Naga Morich Pepper Puree along with the garlic, cream cheese, sour cream, mayo, and black pepper.
Cook, stirring continuously to work out the lumps, for 3 to 4 minutes – or just until bubbles begin to form.
Add the spinach, artichoke hearts, red wine vinegar, and the cheeses and allow the mixture to cook for an additional 5 minutes until it begins to bubble again.
Serve with your favorite chips or store in the fridge for up to 3 days.