3-Ingredient Spicy Cheese Dip is an easy to make appetizer that will disappear right before your eyes. Just be ready for a spicy kick in your mouth!
Hi everyone! Julie from White Lights on Wednesday back again with another recipe to delight your taste buds! This three ingredient dip is all about the El Pato. It’s a spicy red sauce you can find in the Mexican food section of your grocery store. They make green and yellow cans of El Pato. Get the yellow one. This dip is so easy to whip up, and it disappears even faster. Serve it when you have your friends over for football and just watch everyone ask for the recipe!
I freaking love this cheese dip. I’m kind of a baby about spicy food, and this dip has some heat, but I LOVE it! It’s cheesy, and spicy and I can’t stop eating it! I got this recipe from my friend Renee. She was my manager when I was doing direct jewelry sales. Once a month we’d go to her house for a meeting and she would feed us. Every once and a while she would make this dip, and it was game on! I couldn’t believe how easy it was to make. Like ridiculously easy kids.
Originally when Renee told me about this recipe (a million years ago), she said she just pops everything in the microwave. I don’t know how long she nuked it, but my cheese didn’t melt into the sauce all the way. It wasn’t all smooth and creamy. I found this dip does much better on the stove top. If your dip cools too much, the dip will start to thicken. Pop it in the microwave to heat it back up. Nuke for 30 seconds and then stir, repeat as needed.
- 1 can (yellow) El Pato
- 2 cups (8 ounces) shredded medium cheddar cheese
- 1 fresh jalapeno, seeded and diced
- Place the cheese and El Pato into a medium saucepan. Cook over medium-high heat, stirring frequently until ingredients bubble. Reduce heat to medium and cook until cheese melts all the way and dip is smooth, about 5 minutes.
- transfer dip to a serving bowl. Top with jalapeno. The pepper will sink into the dip. Serve warm.