Red Gold Queso

10 minutes Prep Time
10 minutes Cook Time
10 Servings

This cheesy bacon and bean dip is creamy and delicious. A welcome change from the typical processed cheese dip on most game day menus.

Ingredients

  • 2 cups (8 ounces) shredded Monterey Jack cheese, or pepper Jack cheese
  • 1 teaspoon cornstarch
  • 8 slices bacon, cut into 1/2 inch pieces
  • 1 can butter beans 15 oz, rinsed and drained

  • 1 can Red Gold Original Diced Tomatoes + Green Chilies 10 oz

  • 2 ounces cream cheese
  • 2 teaspoons whiskey
  • 1 large avocado, thinly sliced
  • Cilantro for garnish

Instructions

Step one

Preheat the broiler, setting the top rack 6 inches below the coil.

Step two

In a small bowl combine the cheese and cornstarch; toss to combine and set aside.

Step three

Heat a large oven-proof (preferably cast-iron) skillet over medium-high heat. When the pan is hot, add the bacon and cook until browned at the edges. Remove to a bowl, leaving 2 tablespoons of bacon fat in the skillet. Reduce the heat to medium. Add the butter beans, tomatoes with their juice, and the cream cheese, stirring to combine. Cover the pan and cook for 2 minutes, until the cream cheese melts. Add the whiskey and 1 cup of the cheese and stir until melted.

Step four

Garnish the top with the remaining cheese and broil until the top is browned, about 8 minutes.

Step five

Arrange the sliced avocado on top and garnish with a few tufts of cilantro; serve with chips.

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