Game Day Cheese Dip

MAKE THIS WITH: Lodge Logic Cast Iron Skillet 10.25"

Ingredients:

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 1 jalapeño, seeded and finely chopped

• 2 cloves garlic, minced

• 1 14 ounce can fire roasted diced tomatoes, drained

• 1 teaspoon chili powder

• ½ teaspoon ground cumin

• ½ teaspoon paprika

• ¼ teaspoon cayenne pepper (adjust to taste)

• ½ cup Duke's mayonnaise

• 8 ounces cheddar cheese, shredded

• 8 ounces Monterey Jack cheese, shredded

• 4 ounces cream cheese, cut into cubes

• Salt and pepper

• Chips or bread for serving

• 2 whole, charred jalapeños (garnish, see note)

Directions:

1. Preheat your 10.25-inch cast iron skillet over medium heat. Add the olive oil and let it heat for a minute.

2. Add the chopped onion and jalapeño to the skillet. Sauté for 3-4 minutes until they soften, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.

3. Stir in the drained, diced tomatoes, chili powder, cumin, paprika, and cayenne pepper. Cook for 3-4 minutes until the flavors combine and the mixture thickens slightly.

4. Reduce the heat to low. Add mayonnaise to the skillet and stir well until fully combined with the tomato mixture. Add cream cheese and stir until fully melted.

5. Gradually add the shredded cheeses to the skillet one handful at a time, stirring constantly until all the cheese has melted and the mixture is smooth and creamy. Be careful not to overheat the cheese—it should melt slowly!

6. Once the dip is smooth and heated through, remove the skillet from the heat. Serve warm with chips or bread for dipping.

   NOTE: To char the jalapeño peppers, hold them directly over a gas burner for 1-2 minutes per side, or until the skin is charred evenly. Slice and use as an optional garnish for the dip.