I like to use a baby crock pot or a chafing dish to keep the dip “just warm” while serving. It’s just not the same when its cold. Also, we like it hot so we add some diced jalapenos when it’s cooking. But, of course, do whatever you want to… I mean, like really man, like, who am I to say?

• 1 pound sharp WISCONSIN cheddar cheese, shredded
• 1 (7-ounce) jar green chile salsa
• 1 (7-ounce) can diced green chiles
• 1/3 cup chopped red onion
• 1 green pepper, diced
• 1 garlic clove, minced (or more to taste)
• garlic salt (to taste)
• 1/2 tsp. oregano
• 1 tsp. chili powder
• 1/4 tsp. paprika
• Tortilla strips, Doritos,  Tostitos,  or whatever!

Place the cheese in the top of a double broiler and cook over hot water until the cheese is about half melted. Add the rest of the ingredients and the jalapenos… and cook slowly, stirring constantly until mixture is completely melted and well blended. It will be kinda runny so let it cool just a tad if you want a thicker dip or go ahead and serve a runny dip if you want… I mean, like, really, it’s, like, none of my business…

Makes 4-5 cups

(P.S. This is also, like, far out, like, awesome man in an omelet the morning after!)