Once you make Honeysuckle Red Pico de Gallo, making Honeysuckle Red Queso Dip is a snap!
Makes 4 cups (8 servings)
1 cup Honeysuckle Red Pico de Gallo
2 cups (8 ounces) cubed or shredded mild Cheddar cheese
2 cups (8 ounces) cubed or shredded Monterey Jack cheese
1/8 teaspoon cayenne pepper
1 jalapeno pepper, minced (optional, add if you like extra heat)
- Preheat oven to 450 ⁰F.
- Combine all ingredients in a large mixing bowl. Stir to combine.
- Transfer mixture to an 8” x 8” baking dish.
- Bake for 20minutes or until all the cheese has melted and the dip is starting to brown on the edges.
- Serve with your favorite tortilla chips or tortillas.
Nutrition Information per ½ cup
230 calories; 19 g total fat; 11 g saturated fat; 55 mg cholesterol; 370 mg sodium; 60 mg potassium; 1 g carbohydrate; <1 g dietary fiber; 13 g protein