Skillet Bacon Queso Dip
- 1/2 pound bacon diced
- 2 cloves garlic minced
- 1 Tbsp. Arizona Gunslinger Red Jalapeno Pepper Sauce
- 4 oz cream cheese softened
- 1/4 cup chicken stock
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 2 cups Monterey jack cheese shredded
- 1 Tablespoon corn starch
- 2 Tablespoons green onions sliced
Preheat an 8 inch cast iron skillet over medium heat. Cook the bacon pieces until crisp, about 3-4 minutes, and remove from the pan to a paper towel to drain. Leave about 1 Tablespoon of bacon grease in the pan.
Add the minced garlic to the hot pan and cook for about 2 minutes. Whisk in the softened cream cheese, the Arizona Gunslinger red jalapeno pepper sauce, the chicken stock, the red pepper flakes and the black pepper. Bring to a boil and then turn off the heat.
In a bowl, combine the shredded Monterey jack cheese and the corn starch. Mix together to coat the cheese shreds evenly. Pour the cheese mixture into the hot cream cheese/broth mixture. Whisk until the cheese is nice and melty.
Broil the queso for 2-3 minutes, or until the top is nice and bubbly and golden brown. Top with the cooked bacon and fresh sliced green onions.