When it comes to hosting a party, snacks are every bit as important as music, and Halloween is no different. I’m all for having a full dip bar, so you have plenty of options to choose from. In addition to the classics — French Onion, Ranch, salsa — and last year’s pick (Spooky Spicy Black Bean), there’s a new sauce in town that’s worthy of your attention: Pepperjack Cheese Dip.
You can make this dish right in the microwave, freeing up precious oven space for a round of fresh-baked fries. If you’re in a dorm, regular tortilla chips or chopped cauliflower and broccoli will do just fine (heck, more than fine!), but the fries are out of this world with it.
We use pepperjack cheese for added flavor, but if you’re not big on it — and you’re the kind of contrarian who can’t resist IGNORING THE NAME OF THE DIP AND SUBBING IN YOUR OWN CHEESE — by all means, swap it out for your favorite blend. Mexican four cheese? Sure. Monterrey Jack? Go for it. Make it your own. The recipe’s base is surprisingly flexible, even if the name isn’t.
Want to know how we made the fries? Get the recipe.
- 1 package cream cheese
- ½ can diced green chiles
- 1¼ cups shredded pepperjack cheese
- Hot sauce (season to taste; optional)
- Mix the cream cheese, chiles and pepperjack cheese. Microwave for 2 minutes and stir.
- Taste -- if you want more of a kick, stir in a little hot sauce. If not, microwave for another 3-4 minutes, or until the the dip is slightly bubbly and heated all the way through.