Cook time: 20 minutes
Serving size: ½ cup
Yield: about 5 cups
½ cup MagicalButter
12 ounces 4-cheese Mexican blend, shredded
10 ounces canned Mexican-style diced tomatoes
8 ounces sharp cheddar cheese, shredded
2 cups whole milk
1 cup heavy cream
½-⅔ cup hot sauce (adjust heat to preference)
½ cup Parmesan cheese
¼ cup flour
2 tablespoons goat cheese or cream cheese
2 tablespoons chipotle in adobo sauce
1 tablespoon garlic
1 tablespoon chili powder
1 pinch salt
In a sauté pan over medium-high heat, melt the MagicalButter for 45-60 seconds. Then, add the garlic, chili powder, and flour, and cook for 3-4 minutes.
Add the goat cheese or cream cheese, and cook for 1-2 minutes, stirring constantly.
Add the milk and heavy cream, whisk, and cook for an additional 2-3 minutes.
Add the Parmesan and 4-cheese Mexican blend, and whisk until all the cheeses are well combined.
Stir in the diced tomatoes and chipotle; then, whisk in the cheddar cheese until smooth.
Add the hot sauce, and stir thoroughly.
Transfer your Macho Nacho Six-Cheese Dip to a serving bowl, and enjoy!
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