Spicy Cheese Dip with Homemade Chips
Cheese lovers will melt for this slightly spicy cheddar and pepper jack dip with homemade corn tortilla chips!
- For the Cheese Dip:
- 12 ounces cream cheese
- 6 ounces cheddar cheese, shredded
- 6 ounces pepper jack cheese, shredded
- 1/3 cup mayonnaise
- 2-3 Tablespoons Camp Chef's All Purpose Seasoning
- 1/2 teaspoon cayenne pepper
- For the Corn Chips:
- 1 pack corn tortilla shells
- Salt to taste
- Vegetable or peanut oil for frying
Preheat pellet grill to 350 degrees F.
Mix cream cheese, shredded cheese (leave a small portion to sprinkle on top), mayonnaise, cayenne pepper, and all purpose seasoning all together with a pinch of salt. Pour in 10 inch cast iron skillet and sprinkle rest of shredded cheese on top, put in the pellet grill and cook until cheese is melted. Around 3o minutes.
Pour oil into fry pot about half way full. Heat fry pot with oil on Sidekick until oil reaches 350 degrees F.
Cut tortillas into fourths. Fry the triangles in batches until crispy and golden brown. Remove chips and place on paper towel lined cookie sheet. Sprinkle with salt to taste.