Forget peanut butter and jelly. Chip and dip is the new power couple.
So, for this Chip and Dip Day I decided to try my hand at a new recipe I picked up at my recent class at The Culinary Center of Kansas City.
And if you know anything about me, I bet you can guess the main ingredient. ~~Cheese~~ Hella cheese. Wonderful, smooth Monterrey Jack cheese.
Officially called the Jack Cheese and Smoky Chipotle Fondue, it came together in just around 30 minutes. It turned out very good (if I do say so myself), with a slight kick from a variety of peppers, and hints of smokiness from the chipotle peppers and bacon, all held together in a creamy base of ooey gooey cheesiness.
Once it was done, I transferred it from the stove to a crock pot on the ‘keep warm’ setting, and it actually held its consistency really well. It was such a hit that it didn’t last long, but I was pleased that it didn’t become runny or congeal into a rubbery solid as I’ve seen other cheese-based dips do.
I was also excited that what I’d learned in class had translated easily into my own kitchen. I have to say, my class at The Culinary Center of Kansas City was a blast, and I’d definitely recommend it to anyone with any interest in cooking. They have so many different types of classes to choose from. After much deliberation, I went with “A Sophisticated Coastal Dinner,” where this dip was the appetizer. We got to work hands on with other recipes including, a salad with raspberry vinaigrette, Salmon en Papillote and an incredible side of steamed asparagus with a rich citrus herb butter.
I really enjoyed the format of the class, particularly after being disappointed in cooking classes that were really just demonstrations before. It was a good mix of watching and learning from the instructor, who then walks around giving tips and pointers while you try it yourself.
What’s your favorite chip/dip combination?
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