Monte Cristo Dip
Just like the classic Monte Cristo sandwich, this dip combines Swiss cheese and raspberry jam with a spicy habanero kick!
Ingredients
- 3 ounces prosciutto
- 3 ounces cream cheese, softened
- 4 ounces Jarlsberg Swiss cheese, finely grated
- 1/4 cup sour cream
- 1/4 cup seedless raspberry jam
- 1/2 habanero pepper, seeds removed, chopped very fine 1 teaspoon Zen habanero pepper sauce may be substituted for the habanero pepper. The pepper sauce is available locally at the Roanoke Natural Foods Co-op
- Kettle cooked potato chips and flatbread crackers
Instructions
- Bake prosciutto in 350 degree Farhenheit oven until crisp (7-10 minutes). Remove from oven and allow to cool.
- Place cream cheese, Jarlsberg cheese and sour cream in a mixing bowl. Mix well to combine all ingredients. Add one tablespoon of the cooking oil from the prosciutto to the mixture. Crumble the prosciutto into very small pieces and add to the mixture, mixing to combine all ingredients. Chill until service.
- Add the finely chopped habanero pepper (or habanero pepper sauce) to the raspberry jam and stir to combine. Chill until service.
- Place the cheese dip in a serving bowl. Make a dent in the dip with the back of a spoon. Place the raspberry jam mixture in the well in the middle of the dip. Serve with kettle cooked potato chips and flatbread crackers.