Smoked Cheese Dip Nachos-Style

Name: Smoked Cheese Dip Nachos-Style
Total time: 2 h
Ingredients: 350 g Cheddar gereift; 150 ml Vollmilch; 50 g Eingelegte Jalapeños; 20 g Butter; 15 g Speisestärke; 5 g Geräuchertes Paprikapulver

Processed CheeseOtherCold SmokingEasy2-3 hrs (incl. smoking)15-20°CHickory, Mesquite

A spicy, smoky cheese dip made from smoked cheddar and jalapeños, perfect with nachos or as a party snack.

Ingredients(for 0.5 kg)

Aged cheddar350 g

Whole milk150 ml

Pickled jalapeños50 g

Butter20 g

Cornstarch15 g

Smoked paprika powder5 g

Instructions

Smoking

1,5 Std.

Place cheddar block in the cold smoker and smoke at max. 20°C for 1.5 hours using hickory and mesquite wood. Turn the cheese once during smoking.

Resting

12-24 Std.

Wrap smoked cheddar in foil and let it mature in the refrigerator for 12-24 hours.

Preparation

10 Min.

Coarsely grate smoked cheddar. Finely chop jalapeños. Dissolve cornstarch in 2 tbsp cold milk.

Melting

10 Min.

Melt butter in a pot, add remaining milk and heat. Stir in cheddar in portions until a smooth mass forms, then stir in the starch mixture.

Seasoning and Serving

5 Min.

Stir in jalapeños and smoked paprika, season to taste and serve warm in a bowl alongside nachos.

Pro Tip

For extra smoky flavor, briefly re-smoke the dip after melting with a handheld smoker using hickory and serve immediately.

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