I'm one of those people that think cheese should have it's own food group.
I adore cheese, any cheese---
sharp, mild, creamy...
You name it, I love it.
I especially love it paired with the sweetness of tomatoes and onions.
Add a little spice and it's perfect.
This dip is inspired from my almost nightly dinners of cheese, crackers, and tomatoes.
(I confess--I've been a little lazy this summer,
not wanting to cook.)
Caramelized Onion, Poblano, and Tomato Cheese Dip
1 tablespoon olive oil
1 poblano pepper, diced
1 small onion, diced
2 cloves garlic, minced
1/2 cup tomato, diced
4 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 cup Monterrey Jack cheese, shredded
1/4 cup sharp cheddar cheese, shredded
2 small tomatoes, sliced for topping
1/4 cup Monterrey Jack cheese, shredded for topping
In a heavy pan, heat the olive oil. Add the poblano pepper and onion. Cook over low heat until they start to caramelize. Add the garlic and tomato. Cook until soft. Don't burn the garlic.
Remove from heat and add the cream cheese, mayonnaise, 1/4 cup of the Monterrey Jack cheese and the cheddar cheese. Stir until beginning to melt. Top with the tomato slices and the other 1/4 of Monterrey Jack cheese. Season with salt and pepper.
Preheat oven to low-broil. Place pan under low-broil until the cheese is melty and bubbles.
Serve with crackers.