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Patagonia Provisions

Chili Cheese Dip + Sauce

Delicious dip for tortilla chips or crudités, but there’s a zillion other ways to enjoy this recipe by Patagonia HQ Chef Tracy On. Drizzle over steamed veggies, French fries or potatoes. Or combine with 1 lb cooked macaroni to make a heavenly Chili Mac.

Skill level: easy

MAKES APPROX. 4 CUPS


INGREDIENTS 

  • 1 pouch Patagonia Provisions Red Bean Chili, prepared as directed
  • 1 – 12 oz can evaporated milk
  • 2 tbsp cornstarch
  • 2 tsp of your favorite hot sauce (or ¼ tsp cayenne pepper and 2 tsp vinegar)
  • 1 large clove garlic, minced
  • 1 - 8 oz block extra sharp cheddar cheese, grated or chopped into small pieces
  • Sour cream, chopped green onion, avocado, cilantro and crumbled cotija cheese for garnish (optional)

PUTTING IT ALL TOGETHER

  • Prepare Red Bean Chili as directed on the pouch, and reserve.
  • In a medium pot, combine evaporated milk, cornstarch, garlic and hot sauce and whisk together thoroughly.
  • Heat over medium heat until thick and bubbly. Whisk frequently to prevent scorching.
  • Once the entire mixture is boiling, turn off heat and add the cheese. Stir until cheese is completely melted.
  • Add prepared Chili and stir to combine.
  • Garnish with toppings, if desired.