Shelly's Recipe

BARBECUE-GRILL CHEESE DIP

Category: Cheese

1 large loaf sour dough, French or Italian bread, cut into bite-size cubes
1 lb cheddar Cheese, shredded
1 lb Monterey Jack Cheese, shredded
1 cup butter
1 (8 oz) jar chili salsa

Place bread cubes in napkin-lined basket. Place near grill.

Combine the cheeses and butter in a 10 inch cast iron skillet. Place on the grill rack over medium-hot coals or over medium-low heat on stove top. Stir constantly with a wire whisk until the cheese melts and the mixtures is smooth. Stir in the chili salsa. Keep the cheese dip hot on top of the grill, stirring occasionally.

Have the guest dip the bread cubes into the cheese mixture.

Microwave Oven Directions for the Cheese Dip: Combine the Cheddar cheese and Monterey Jack cheese in a microwave-safe 2-quart casserole. Cut each stick of butter into 4 pieces; add to the casserole with the salsa. Cover with lid. Microwave at full power for about 5 to 6 minutes, stirring well after each 2 minute interval. Keep warm.