Double Melted Cheese and Red Pepper Dip (gluten-free)
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Serves: About 20 to 24 ounces, or about 4 cups
  • 16 ounces cheese (try combinations of American, Monterrey Jack, Pepperjack, Havarti, Gruyere, Velveeta, Swiss, Cheddar or favorite easy-melting cheese)
  • 4 ounces cream cheese (I used Trader Joe’s Whipped Light)
  • one 4-ounce can green chilis (I used Trader Joe’s fire-roasted green chilis)
  • 4 ounces+ chicken, diced or shredded (canned is okay or use leftovers) or ½ cup crumbled tofu or tempeh (previously pan-seared if preferred), optional
  • 1 cup diced red bell peppers
  1. Combine all ingredients in a large microwave-safe bowl, cover with plastic-wrap, and heat on high power to melt, about 3 minutes. Stop and stir and continue to heat in 30-second bursts until cheese has melted can dip can be stirred smooth. Serve immediately with crackers, chips, bread, toasted bread rounds, pita chips, baked tortilla strips, vegetables, or your favorite crudites for dipping.
  2. Extra dip may be stored in an airtight container in the refrigerator for up to 4 days and may be gently reheated prior to serving. Based on the type of cheese used, reheating may prove easier with some types (Velveeta, American, Monterrey Jack may be easier to reheat than a sharp cheddar).
This recipe is ripe for substitutions. Add any of the following with the rest of the ingredients prior to heating: 1 to 2 cups beans, 1 to 2 cups corn,1 to 2 cups salsa; cayenne, chili powder, or chiptole powder, hot sauce, Sriracha, Tabasco, garlic and onions - all are optional and all are to taste.
Recipe by Averie Cooks at