Ingredients:

  • 8 oz cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, freshly shredded
  • 10 oz can Rotel (diced tomatoes and green chilies), undrained
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions:

  1. Place the cubed cream cheese in a medium saucepan over medium low heat. Note: Low heat prevents the cheese from breaking
  2. Stir constantly with a silicone spatula until the cheese softens and melts into a uniform, smooth paste.
  3. Pour in the entire undrained can of Rotel.
  4. Stir in the garlic powder and smoked paprika.
  5. Cook for 3-5 minutes until the liquid simmers slightly and the aroma is fragrant.
  6. Reduce heat to low. Note: This is the most critical step for a smooth finish
  7. Add the shredded cheddar cheese one handful at a time, stirring continuously.
  8. Fold in the cheese until completely melted and the dip is glossy and velvety.
  9. Remove from heat immediately. Note: Overcooking will lead to an oily dip