Recipes

Ghost Pepper Cheddar Cheese Dip by High Octane

Posted by Susan Booth on

Ghost Pepper Cheddar Cheese Dip by High Octane

2 Cups Shredded Cheddar Cheese 2 Cups Sour Cream 1 8 oz. Package Cream Cheese Softened 1/2 Cup Crumbled Bacon 1/3 Cup Sliced Green Onions (about 1/2 bunch) 1 Small Can Diced Green Chilies 2 oz. High Octane Sauce Company's 93 Octane Ghost Pepper Sauce (increase to make spicier) Salt and Pepper to taste Combine all ingredients in a bowl and mix well. Chill for at least 1 hour so cream cheese sets back up. Can be served cold or heated in a 350 degree oven for 15 minutes. Serve with crackers

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