One of our favorite stands at the Madison Farmers’ Market for sampling was Savory Accents {formerly Out of Our Gourd}. The booth was always decked out in strings of dried chili peppers and piled high with gourds. Every week, we stopped for a pretzel dipped in their hot pepper dip. At first, it didn’t seem spicy at all. Just a creamy dip with a bit of a kick. But then that “bit of a kick” built until you were left with a hot and spicy aftertaste. It was made with this pepper seasoning, a blend of habanero, serrano, cayenne, jalapeno, thai, red and green chili peppers.
The dip was oddly addicting, so I caved one week and bought a bottle of the seasoning so I could make it myself.
That was two years ago. And until yesterday, I still hadn’t made the dip at home. I’ve used the seasoning in plenty of other dishes, but not the dip. But I started thinking about it again earlier this week when I was writing about the Dane County Farmers’ Market for class, and it has been on my mind ever since.
So I decided to make a warm and cheesier version of it yesterday to see if it would make a good Thanksgiving appetizer {oh, the sacrifices we make}. For the record, it would and it will. I plan on serving this with pretzels and some veggies alongside my Mexican hot chocolate roasted pecans and a savory version {recipe coming to She Speaks soon}. Now I can cross “figure out Thanksgiving appetizers” off my very long to-do list. Hooray!
Now to tackle the largest items on our weekend list… painting the dining room and my office.
Be careful when adding the chili pepper seasoning to taste. This dip brings with it a slow and building heat, leaving a spicy aftertaste. If it tastes too spicy at first taste, you may be dying from the heat by the end of that first bite. Add your seasoning carefully!
Adapted from Savory Accent’s Hot Pepper Dip
Ingredients
- 8 ounces cream cheese
- 1/3 cup finely grated Asiago cheese
- 1/2-1 teaspoon ground chili pepper seasoning of choice
Instructions
- Position a rack towards the top of the oven. Preheat the oven to 350F.
- Beat the cream cheese with the Asiago until smooth. Slowly add the chili pepper seasoning, to taste.
- Transfer the cream cheese to a ramekin and sprinkle with a bit more chili pepper seasoning. Bake on the top rack at 350F for 10-15 minutes, or until the top begins to brown. Allow to cool slightly before serving.
- Serve with pretzels, bread or vegetables.
http://www.savvyeat.com/spicy-asiago-cheese-dip/Copyrighted by Julie Grice and Savvy Eats
Be careful when adding the chili pepper seasoning to taste. This dip brings with it a slow and building heat, leaving a spicy aftertaste. If it tastes too spicy at first taste, you may be dying from the heat by the end of that first bite. Add your seasoning carefully!
Adapted from Savory Accent’s Hot Pepper Dip
Ingredients
- 8 ounces cream cheese
- 1/3 cup finely grated Asiago cheese
- 1/2-1 teaspoon ground chili pepper seasoning of choice
Instructions
- Position a rack towards the top of the oven. Preheat the oven to 350F.
- Beat the cream cheese with the Asiago until smooth. Slowly add the chili pepper seasoning, to taste.
- Transfer the cream cheese to a ramekin and sprinkle with a bit more chili pepper seasoning. Bake on the top rack at 350F for 10-15 minutes, or until the top begins to brown. Allow to cool slightly before serving.
- Serve with pretzels, bread or vegetables.
I love a good cheese dip! And you had me at Asiago!
LOVE Asiago
mouth. is. watering.
I know soo many people that would like this
I just drooled onto my keyboard. My manager is not pleased. haha
hahaha. I bet your manager will forget you if you bring in some of this dip.
mmm, i love that vendor!
i have some of the spicy pepper seasoning too. i can’t wait to try this recipe!
Hooray for DCFM!
When you say spicy AND cheese in the same sentance…I’m sold. I’ll have to look for some spicy pepper blend.
Yum! I usually walk past their booth because I have already spent my cash. Now I’ll know to save up for them the next time I do… the oils on their website look amazing too!
The chili oil is good too!
I just moved from Madison to North Carolina and reading this made me miss the farmers’ market and all of its glorious, glorious samples. I know exactly which booth you’re talking about, although I don’t believe I’ve ever tried this dip. Your version sounds great–the cheesier the better, right?!
I miss Madison SO much. We’re going to be in Milwaukee for New Years and plan on taking a day trip to Madison… haven’t been there since May 2010. So excited to revisit!
Yum! I love Asiago cheese and that recipe looks sooo easy to make! Thanks!