Cheese Dip

Recipe courtesy of Liz Burrell from the Big Green Egg Culinary Center

3.3/5 (4 Reviews)


  • 8 oz American cheese
  • ¼ cup half and half
  • 1 tbsp butter
  • 1 jalapeno, blistered and minced
  • ½ tbsp cumin
  • ¼ tbsp garlic salt
  • Pinch of cayenne pepper
  • Pinch of chili powder



Big Green Egg Cast Iron Sauce Pot
Big Green Egg convEGGtor


Set your EGG for indirect cooking with a convEGGtor at 400°F/204°C.

Add the cheese, half-and-half and butter to the sauce pot; heat until melted, stirring frequently. Stir in the blistered minced jalapenos, cumin, garlic salt, cayenne pepper and chili powder. If you like it thinner, add more half and half.

Serve immediately with chips, salsa, or over your favorite dish!

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