Looking for a dip with just the right amount of kick? Look no further. This Ghost Pepper Queso Dip will be sure to have your taste buds craving more! Enjoy with crisp tortilla chips or as a topping for your favorite Mexican dish. It'll make your nachos, fajitas and enchiladas muy caliente!
1 Tablespoon Napa Valley Naturals Everyday Extra Olive Oil
½ yellow onion, chopped
1 clove garlic, minced
1 pound ground pork
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon salt
2 cups shredded Monterey jack cheese
1 jar Ghost Pepper Queso
½ cup tomatoes, chopped
Fresh cilantro, chopped, for garnish
Preheat oven to 375°F. Heat saute pan to medium-high heat. Add 1/2 Tablespoon olive oil. Add ground pork, break apart with a spatula and brown. Remove pork from pan and drain excess fat. Add remaining oil to pan, onions and garlic and saute until onions become translucent, about 3-5 minutes. Add pork back into the pan with the onions and garlic and add garlic powder, onion powder, cumin and salt. Continue to saute until pork is cooked through. In a glass baking dish, layer one cup of cheese along the bottom. Spread ½ jar of Ghost Pepper Queso on top of cheese and top with pork mixture. Add additional ½ jar of queso and top with remaining cheese. Place into preheated oven and bake for 20 minutes, or until cheese is melted and sides are bubbling. Turn oven to broil and broil dip until cheese is slightly browned. Top with tomatoes and cilantro and serve hot.