Ingredients
15 ml (1 Tbs.) butter
4 garlic cloves, finely chopped
1 poblano or jalapeno 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
Preparation
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 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.
