Spicy Dip For Luke's Summer

2 cups spicy mustard
1 cup green chile peppers – hot
2 cups mayonnaise
½ cup cilantro – chopped
2 containers cream cheese – softened
1 large bowl
1 large saucepan
2 cups Cheddar cheese – grated
2 cups Mexican Fiesta cheese – grated
2 cups Monterey Jack cheese – grated
2 cups bacon crumbles – freshly fried
1 Tbsp black pepper
1 Tbsp cayenne pepper
½ Tbsp rosemary
1 large platter
2 bags BBQ or similar spicy chips

To start, combine spicy mustard, green chile peppers, mayonnaise, cilantro and cream cheese in a large bowl. Stir the mixture until it is well blended. Place the bowl in your frig for 30 minutes. While the mixture is chilling, place a large saucepan over “Low” heat and then add Cheddar, Mexican Fiesta and Monterey Jack cheese to the pan. Stir the cheeses gently until well combined. Next, blend black pepper, cayenne pepper and rosemary into the cheese mixture. Stir the mixture for 4 minutes and then remove the saucepan from your stove. Lastly, remove the chilled bowl from your frig and blend the chilled mixture into the saucepan containing the heated cheeses. Stir the dip until it is creamy and well blended. Immediately pour the dip into the center of a large platter. Arrange 2 bags of BBQ or similar spicy chips around the dip. Serve this dip with your favorite cocktail.


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