Name: Roasted Jalapeno and Monterey Jack Dip
Ingredients: 2 or 3 large jalapenos chili peppers; 3 Tbsp (45 mL) Lactantia Salted Butter; 3 Tbsp (45 mL) flour; 1 ½ cup (375 mL) Beatrice Milk; 1 pkg (200 g) Black Diamond Monterey Jack or Cheddar Cheese, shredded; ½ cup (125 mL) finely chopped and seeded tomato; 2 green onions, finely chopped; 2 Tbsp (30 mL) chopped cilantro

Jalapeno and Black Diamond Monterey Jack makes this dip satisfyingly spicy. Perfect for Mexican themed meal ideas.

Courtesy of Black Diamond

ingredients

or 3 large jalapenos chili peppers

Tbsp (45 mL) Lactantia Salted Butter

Tbsp (45 mL) flour

1 ½

cup (375 mL) Beatrice Milk

pkg (200 g) Black Diamond Monterey Jack or Cheddar Cheese, shredded

cup (125 mL) finely chopped and seeded tomato

green onions, finely chopped

Tbsp (30 mL) chopped cilantro

Ingredient Substitution Guide

directions

Step 1

Quarter chilies lengthwise, discarding stems and seeds (wear rubber gloves when handling chilies).

Step 2

Place chilies, skin side up on rack of broiler pan.

Step 3

Broil about 2 inches (5 cm) from source of heat until skins are blistered and charred.

Step 4

Cover and let stand until cool.

Step 5

Peel off and discard skins; chop chilies finely.

Step 6

Melt Lactantia butter in medium saucepan; blend flour.

Step 7

Gradually stir in Beatrice milk.

Step 8

Cook and stir over medium heat until mixture boils and thickens.

Step 9

Remove from heat.

Step 10

Add cheese; stir until cheese is melted.

Step 11

Add chilies, tomato, onions and cilantro; mix well.

Step 12

Serve warm with tortilla chips for dipping.

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Roasted Jalapeno and Monterey Jack Dip

ingredients

directions

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