Super Bowl Habanero Chili Con Queso Dip


    • 8 oz. Habanero Cheddar, Shredded
    • 16 oz. Cheese Loaf, Cubed
    • 2 x 4 oz. Can Diced Green Chiles
    • 4 Tomatoes, Chopped
    • 2 Onions, Diced
    • 4 Habanero Peppers, Seeded and Diced (Substitute 1 Pepper for 2 Bottles of Bogart’s Kitchen Red Habanero Infused Hot Sauce).
    • 2 Tbsp. Butter
    • 2 tsp. Cornstarch


    1. In a large saucepan, melt the butter over medium heat. Add the chopped onion, and cook until tender.
    2. Add the tomatoes, habanero peppers, and canned chiles (do not drain the chiles). Bring to a boil.
    3. Reduce the heat to low. Simmer uncovered for 12 to 15 minutes.
    4. In a bowl, toss the Cheese Loaf and Shredded Habanero Cheddar together with the cornstarch.
    5. Gradually add your cheese mixture to the saucepan, stirring until the cheese melts and your dip is heated throughout.
    6. Once heated, remove from heat and add 2 bottles of Bogart’s Kitchen x Heartbeat Hot Sauce Red Habanero Infused Hot Sauce, and stir well.
    7. Serve with your favourite dipping chip.

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