Fire up the grill! This easy-to-make hot cheese and salsa dip will score you cheers big time!

Tailgate Fiesta Fondue

1/2 pound Wisconsin American cheese slices
1/2 pound Wisconsin Pepper Jack cheese, shredded
1 cup prepared salsa
1 bag corn tortilla chips
1 lime, cut into wedges

1. Fire up your grill!
2. In a metal 9 inch pie plate, or other flame-proof dish, layer Wisconsin American cheese slices, overlapping the edges. Place Wisconsin Pepper Jack cheese on top of the slices, making a nest in the center for the salsa. Spoon salsa in the center of the cheese, covering about two-thirds of the surface.
3. Place pan on the grill about six inches above the coals. Cover grill and allow cheese to melt, about 8 to 10 minutes.
4. Remove pan and let cool.
5. Garnish with lime wedges. Serve with corn chips for dipping.
6. Alternative Cooking Method: Pan can be heated in a 375°F (190°C) oven for 10 to 15 minutes.

Makes 4 to 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.