Grilled Salsa-Cheese Dip
Gather the gang around the grill for this spicy, cheesy dip. Have plenty of vegetable dippers and corn chips available for scooping.
1/2 pound Edam cheese, or Gouda or Monterey Jack (milk semi-soft)
1/2 cup salsa
Fresh raw vegetables and tortilla chips for accompaniment
- Shred cheese, place in small heatproof ceramic or metal dish or skillet. Stir in salsa. Place over medium-hot fire; let cheese melt, stirring frequently to make sure cheese doesn't scorch on bottom of dish.
- Serve with fresh vegetables and/or tortilla chips.
Makes about 2 cups.
Recipe provided courtesy of Pork, Be Inspired®.