EVERCLEAR NACHO CHEESE DIP

Name: Everclear Nacho Cheese Dip
Ingredients: EVERCLEAR NACHO CHEESE DIP JUST A DASH IN THIS DIP AWAKENS THE SENSES AND PLEASES A CROWD. Here’s a fresh twist on a favorite cheesy; gooey and sometimes spicy classic that’s sure to become your next party tradition. Ingredients (Yields 2 cups of Delicious Nacho Dip) 2 tbsp olive oil 2 scallions; minced; whites and greens separated 1 clove garlic; minced 2 red bell peppers; chopped into half-inch squares 1 tbsp cornstarch 1 tbsp Everclear® 1 cup milk 8 oz grated Monterey Jack cheese 8 oz grated medium cheddar cheese 2 tbsp adobo sauce from chipotle can 2 tbsp diced green chili 1 jalapeno; minced ½ cup cilantro; chopped Instructions: 1. In a sauté pan; heat the olive oil on low for a few minutes. 2. In the oil; sauté the scallion whites; and garlic for a minute before adding the bell pepper. 3. Continue to cook on medium heat until the peppers are tender; about five minutes. 4. In a separate; small bowl; combine the cornstarch and Everclear® to make a slurry. 5. Heat the milk on low in a medium saucepan. Add the slurry to the milk and raise the heat to medium and bring to a boil. 6. Turn off the heat and add the grated cheese. Let the residual heat melt the cheese; then stir in the adobo sauce; green chili; jalapenos; ¼ cup of cilantro and the bell peppers. 7. Mix thoroughly until all of the cheese is melted and the fixings are evenly distributed. 8. Pour into a festive bowl and top with the remaining ¼ cup chopped cilantro; sliced jalapenos; sour cream. Add any other favorite flavorful additions. Please Enjoy Responsibly.

JUST A DASH IN THIS DIP AWAKENS THE SENSES AND PLEASES A CROWD.

Here’s a fresh twist on a favorite cheesy, gooey and sometimes spicy classic that’s sure to become your next party tradition.

Ingredients (Yields 2 cups of Delicious Nacho Dip)

2 tbsp olive oil

2 scallions; minced, whites and greens separated

1 clove garlic; minced

2 red bell peppers, chopped into half-inch squares

1 tbsp cornstarch

1 tbsp Everclear®

1 cup milk

8 oz grated Monterey Jack cheese

8 oz grated medium cheddar cheese

2 tbsp adobo sauce from chipotle can

2 tbsp diced green chili

1 jalapeno; minced

½ cup cilantro; chopped

Instructions:

1. In a sauté pan, heat the olive oil on low for a few minutes.
2. In the oil, sauté the scallion whites, and garlic for a minute before adding the bell pepper.
3. Continue to cook on medium heat until the peppers are tender, about five minutes.
4. In a separate, small bowl, combine the cornstarch and Everclear® to make a slurry.
5. Heat the milk on low in a medium saucepan. Add the slurry to the milk and raise the heat to medium and bring to a boil.
6. Turn off the heat and add the grated cheese. Let the residual heat melt the cheese, then stir in the adobo sauce, green chili, jalapenos, ¼ cup of cilantro and the bell peppers.
7. Mix thoroughly until all of the cheese is melted and the fixings are evenly distributed.
8. Pour into a festive bowl and top with the remaining ¼ cup chopped cilantro, sliced jalapenos, sour cream. Add any other favorite flavorful additions.

Please Enjoy Responsibly.

Created By: Vanessa Marigold

Vanessa is a chocolatier, tv host and food stylist in Berkeley, CA. Her cannabis confiserie Marigold Sweets has been featured in Vogue, LA Times and PAPER magazine. She co-hosted on VICELAND’s James Beard-nominated cannabis cooking show Bong Appétit. She also hosts a weekly edible live-demo for The Edible Club. View more of her recipes here.