Poblano Queso Dip for Pepperoni

Queso is Spanish for cheese; queso dip is essentially a spicy cheese dip. Great as a quick appetizer when entertaining, delicious after school snack, or a dip-able game-day treat.

Serves 4


15 ml (1 Tbs.) butter
4 garlic cloves, finely chopped
1 poblano or jalapeño pepper, finely chopped
250 ml (1 cup) white wine
500 ml (2 cups) cheddar cheese, grated
500 ml (2 cups) mozzarella cheese, grated
500 ml (2 cups) goat cheese, crumbled
Salt and freshly ground pepper to taste
140 g pkg. Piller’s Pepperoni

In a saucepan over medium heat, melt the butter. Add garlic and peppers; sauté until tender, about 2 minutes. Add white wine and bring to a simmer. Add the cheeses and stir until melted. Season to taste. Serve warm with Piller’s Pepperoni, cut in half. Refrigerate any leftover dip for up to 24 hours. Reheat and serve hot over baked potatoes or cooked pasta with sliced Piller’s Pepperoni.