Well it's March maddness and comfort food is a neccessity! So I thought someone besides me would like this stuff.
Deejay’s Cheesy Nacho Chip Dip
Basic Ingredients (may be canned using water bath):
2 packages of Philadelphia cream cheese.
1 stick of land of Lakes Unsalted butter
1 cup of. Heavy cream (or just use more milk)
1-1/2 cups of milk
1 pint of sliced pickled jalapenos drained
3 lb medium to sharp cheddar cheese shredded
or
3 lb cheddar cheese & 1 pound Jack Cheese shredded
Optional ingredients (may be canned using water bath):
1 pint of sliced pickled okra
1 finely diced red bell pepper
1 small onion finely diced
Optional ingredients (must be canned using a pressure cooker!):
1 pound crispy fried smoked bacon drained and crumbled
Directions:
Melt butter and cream cheese on low or use a double boiler.
Grate the cheese add it to slowly to the melted butter and cream cheese mixture stirring constantly. The slower you add the cheese the faster it melts.
Add the cream to the mixture slowly stirring continuously but carefully so you don’t get splashed.
Slice your pickles if they are not slices and drain them off. They don’t have to be totally dry I like the vinegary flavor.
Last add the milk slowly stirring until you get just about the right thickness you want then add the veggies and optional ingredients until it gets bubbly.
Stir and add more milk if needed.
This can be canned in mason jars for future used if desired. I like to put them in pint sized jars perfect for snacking or pouring over tortillas, burritos or chili or even macaroni and cheese when needed. Just pour into sterilized pint sized jars and process in hot water bath for about 25 to 30 minutes at sea level. If using bacon you must use a pressure cooker!
Basic recipe makes about 12 pints. All options make about 14 pints.
