You may also like
Ingredients
- 15 ml butter
- 4 garlic cloves, finely chopped
- 1 poblano chiles or 1 jalapeno pepper, finely chopped
- 250 ml white wine
- 500 ml cheddar cheese, grated
- 500 ml mozzarella cheese, grated
- 500 ml goat cheese, crumbled
- 1 teaspoon salt
- 1 teaspoon pepper
Method
- In a saucepan over medium heat, melt the butter. Add garlic and peppers; saute 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 Minis.
- Refrigerate any leftover dip for up to 24 hours. Reheat and serve hot over baked potatoes or cooked pasta with sliced Piller's Pepperoni Minis.
- More information and recipe ideas are available online at pillers.com.
