Ingredients
Scale
- 12 ounces sharp cheddar cheese, hand grated
- 1/2 cup diced roasted red peppers
- 1/4 cup sliced green onions
- 1/2 cup Duke’s Mayo
- 2 tablespoons Red pepper brine
- 4 ounces room temperature cream cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Straight Fire Seasoning (see notes)
- 2 TBS Hot Honey
Instructions
- Grate 12 ounces of sharp cheddar cheese and dump it into a big mixing bowl.
- Add 1/2 cup of diced peppers and a 1/4 cup of sliced green onions
- Plop 1/2 cup of Duke’s mayo into the bowl with two tablespoons of the red pepper brine.
- Add in the 4 ounces of room temperature cream cheese, one tablespoon of Worcestershire Sauce, one teaspoon of Straight Fire Seasoning, and two tablespoons of Hot Honey
- Using a hand mixer, blend everything together.
- Chill for a few hours before serving if you’re leaving unbaked.
- Keeps for a week in the fridge, in a closed container
- When you’re ready to bake this dip, preheat your oven to 350 degrees.
- Plop into a baking dish and bake at 350˚ for 20-25 minutes or until it’s golden brown on top.
- Serve with an extra drizzle of Hot Honey and tortilla chips!
Notes
If you don’t have Straight Fire Seasoning, you can use either a Cajun seasoning or 1/2 teaspoon of Cayenne pepper.
