Dip Recipes from Chef Ken Hall

Spicy Queso Dip:

1 small onion, finely diced

1 Tbsp oil

1 clove garlic smashed and chopped

2 cups pepperjack cheese, grated

10 oz can diced tomatoes with green chilies

2 Tbsp fresh cilantro, chopped


Cook onion in oil over medium heat stirring for 4-5 minutes or until caramelized. Add garlic and cook 1 minute, remove from the heat. Combine cheese, tomatoes and onion mixture in a glass bowl and microwave on high for 5 minutes stirring every minute, until completely melted, stir in cilantro and serve with tri-color chips.

Loaded Baked Potato Dip:

4 slices bacon, cooked and crumbled

16 oz sour cream

2 cups grated sharp cheddar cheese

1/2 cup chopped scallions

1/2 cup black beans

1/2 cup blanched broccoli


Cook bacon in a saute pan over medium heat for 5-6 minutes until browned and crispy, drain on paper towel. Combine the sour cream and remaining ingredients in a bowl and season with salt and black pepper to taste. Serve with waffle cut fries or waffle cut sweet potato fries, baked extra crispy.