Cabot Pepper Jack Cheese Sauce Food

PEPPER JACK SKILLET DIP

Pepper Jack Skillet Dip image

This skillet dip feeds a crowd so call your friends and have a party! It?s a gooey, cheese dip that begs sharing. Please make, rate, and review for us.

Provided by Cabot Creamery

Number Of Ingredients 15

Ingredients

2 tablespoons Cabot Salted Butter 3 cups cauliflower
washed & cut into small florets (approximately 1 small head) ½ teaspoon salt 2 tablespoons Frank's Red Hot Sauce 8 ounces Cabot Cream Cheese at room temperature
or briefly warmed in the microwave ⅓ cup Cabot Sour Cream 2 cups fresh spinach
washed and chopped 1 12-ounce jar marinated artichokes
drained and chopped 2 8-ounce bars Cabot Pepper Jack Cheese
shredded (about 4 cups) 6-8 scallions
washed and chopped
divided Cooking for fewer people? To reduce this recipe to 3 - 4 servings cut the ingredients by half (as below) and use a smaller skillet or baking dish. The other directions remain the same. 1 tablespoon Cabot Salted Butter 1 ½ cups cauliflower
washed & cut into small florets (approximately ½ small head) ¼ teaspoon salt 1 tablespoon Frank's Red Hot Sauce 4 ounces Cabot Cream Cheese at room temperature
or briefly warmed in the microwave 3 tablespoons Cabot Sour Cream 1 cup fresh spinach
washed and chopped ½ 12-ounce jar marinated artichokes
drained and chopped 1 8-ounce bar Cabot Pepper Jack Cheese
shredded (about 2 cups) 3-4 scallions
washed and chopped
divided

Steps:

PREHEAT oven to 375°F. MELT butter in a 9-10" cast iron skillet and sauté the cauliflower over medium heat for 5-10 minutes until cooked and beginning to brown. Add salt and hot sauce and stir to coat cauliflower. Turn heat to low and add cream cheese, sour cream, chopped spinach, artichokes, ¾ of the shredded Cabot Pepper Jack cheese, and ½ of the scallions. Stir to combine and top with remaining cheese. BAKE 20-25 minutes until the mixture is bubbling throughout. Remove skillet from oven and let cool for 5 minutes, top with the remaining chopped green onions. Serve straight out of the skillet with toasted baguette and celery sticks, or your favorite dipper. *WARNING* dip (and skillet) is very hot straight out of the oven and needs to sit for at least 5 minutes before eating.

PEPPER JACK DIPPING SAUCE

Pepper Jack Dipping Sauce image

Spicy, cheesy dipping sauce that I threw together to have with Barbara Mooers' Cajun Fireballs (recipe#26684)

Provided by Malriah

Categories Sauces

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

3 tablespoons butter
3 tablespoons flour
1 cup milk
4 ounces shredded monterey jack pepper cheese

Steps:

Melt butter in a sauce pan.
With a whisk, mix in flour and allow to cook for about 1 minute.
Slowly whisk in milk.
Cook for 1 minute.
Add cheese, keep whisking until cheese melts.
Serve with chips, veggies or whatever floats your boat.

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