Ghost Pepper Queso Dip
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Directions
Item No.
261635
Item No.
312501
Ingredients
- 1 Tablespoon Napa Valley Naturals Organic Extra Virgin 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
Directions
- 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.
