Sides & Appetizers

HONEY BAKED JAMON Y QUESO DIP

Ham and Cheese...together again! This recipe will have people coming up to you, grabbing you by the arm and telling you this is the best cheese dip they've ever had. I'm serious. It's happened to me on more than one occassion. Make it this weekend. Take it to a party. Win.

Prep

15 Minutes

Cook

25 Minutes

Serves

10-12

Ingredients

Honey Baked Ham (Diced)

1 LB

Chorizo (Crumbled)

8 OZ

Velveeta

12 OZ

Mild Cheddar (Cubed or Shredded)

12 OZ

Monterrey Jack (Cubed or Shredded)

8 OZ

Chipotle Chilis in Adobo

2 TBL

Large Yellow Onion (Diced)

1

Jalapeno Pepper (Diced)

1-2

Chili Powder

1 TSP

Red Hot

5 Dashes

Salt

1 TSP

Half and Half

3.5 CUPS

Preparation

Warm the oil in a large pot over medium heat. Once oil is hot, add chorizo, breaking it up and spreading it evenly along bottom of pot. Cook until nicely browned. Remove from pot and set aside.

Add ham to pot. Cook for 4 to 5 minutes or until nicely browned. Remove from pot and add to chorizo.

Pour off excess oil, leaving 1-2 TBL in pot. Add onion and jalapeno and cook until soft.

Reduce heat to medium low. Add half and half and Velveeta to pot. Stirring to melt cheese.

Once Velveeta has melted, add cheddar and monteray jack. Stir to incorporate cheese.

Add diced chilis in adobo, chili powder, hot sauce and salt. Stir to incorporate.

Add ham and chorizo to cheese sauce, reserving some to sprinkle on top. Stir to incorporate.

Before serving, top with some of the fried ham and maybe some fresh cilantro or green onion if you are so inclined.

Sit back and wait for the adulation.