Habanero Cheese Dip


By Dane Feldman

Photo by Dane Feldman.

When I was at school in Massachusetts, a friend and I stumbled across Cabot Habanero Spreadable Cheddar. This stuff is the perfect combination of cheese and heat, but after a while I couldn’t find it in stores anymore. It’s back in some of my local groceries, but for those unable to find it (or who prefer a less processed version), I’ve concocted my own.

What you’ll need:
1 tbsp margarine
1/4 cup half and half
1 cup almond milk
1 1/2 cup shredded colby jack
2 tbsp Greek yogurt
1/4 tsp fresh habanero pepper, chopped finely
1 fresh cherry bomb, chopped finely
Sriracha or Cholula

In a small saucepan, heat the margarine and the milk on low heat. Add in the cheese and greek yogurt. With a large spoon, stir to combine and let the cheese melt. Stir in the chopped habanero and cherry bomb.

Stir again and add cholula sauce or sriracha to taste. Let it cool before pouring the sauce into a sealable container. Refrigerate for at least 2 hours or until it solidifies into a dip-like consistency.

You can serve this with any cracker or chip as well as raw veggies like carrots and celery. It also tastes pretty awesome with veggie sticks.