Chipotle Pepper Cheese Dip

Chipotle Pepper Cheese Dip



1 stick unsalted butter

2 tablespoons canola oil

2 medium onions -chopped

3 cloves garlic -crushed

5 tablespoons flour

1 can chipotles in adobo sauce -pureed

2 habanero peppers -chopped

1 cup half and half

2 cups whole milk

1 head of garlic -roasted and chopped

2 pounds sharp cheddar cheese

1 pound Monterey jack cheese

1 bunch scallion -chopped



In a large pan melt the butter and add the oil over medium heat. Add the chopped onion, and sauté until light brown. Stir in the crushed garlic and continue sautéing until onions have nicely browned. Add the flour and cook until a nice roux develops. Cook the roux for a couple of minutes being careful not to burn it. Add the half and half slowly, incorporating it into the onion roux. Reduce heat to medium low and slowly add the warm milk. Cook mixture until liquid bubbles stirring often. Lower heat to a simmer and add habanero peppers and the pureed chipotles with the sauce. Cook on simmer for 5 minutes to bring out the flavor of the chiles stirring occasionally. Add the finely chopped roasted garlic cloves. Slowly incorporate all of the cheese stirring constantly. When everything is melted and nicely mixed, transfer to a chafing dish and keep warm or move to a double boiler with the heat on very low. Garnish with the chopped scallions and serve with good quality chips.