This dip combines smoky and creamy flavours with a hint of sweetness and is ready in minutes. A hearty, homemade cheese dip for game time, movie night, or as the sauce in our Chile Pasilla Mac and Cheese.
- 1½ Tbsp Chile Pasilla de Oaxaca flakes
- 1 Tbsp butter
- 1 small onion, diced
- 1 small red bell pepper, diced
- ¼ cup milk
- ¼ cup cream
- 2 cups cheese (cheddar or jack), grated
Place a small pan over medium-high heat. Add the Pasilla flakes- being careful not to scoop out any dust lying at the bottom of the can- and toast in the pan for about 15 seconds before grinding.
Melt the butter in a small pan over low heat.
Add the diced onion and bell pepper and cook until just softened, about 2-3 minutes
Add the ground Pasilla and stir.
Add the milk and cream and stir. Adjust heat to ensure milk does not boil.
Add the grated cheese a handful at a time and stir to incorporate until the cheese is melted.
Serve warm with tortilla chips.