4cupsfresh grated extra-sharp cheddar cheese, brought to room temperature
3tablespoonscream cheese, brought to room temperature
1tablespoondiced jalapeño, plus extra for garnish
2-3tablespoonswhiskey, to taste
Stove Top instructions:
Heat olive oil in a nonstick sauce pan brought to medium high heat until shimmering. Cook diced onion until soft. Add onion powder, garlic powder, and salt until aromatic and onion starts to brown. Turn heat to medium and add shredded cheddar, cream cheese, and milk and melt, stirring often so cheese does not harden or burn. Fold in diced jalapeño. Stir in whiskey, 1 tablespoon at a time, to taste. Garnish with additional chopped jalapeño. Serve immediately with cut veggies or Rosemary Thyme Pita chips from Eat Happy Too.
Slow Cooker Instructions:
If you have a mini slow cooker, soften the onions in the stove top per instructions above, then pour onions and remaining ingredients and cook on low in the slow cooker 1 hour until melted. Stir thoroughly and garnish with additional chopped jalapeño before serving.
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