Two Hot Cheese Dips: Lobster, and Carne Asada
A battle between two delicious hot cheese dips -Los Angeles: Street Taco Cheese Dip, andNew England: Lobster Cheese Dip
Servings: 6 people
Ingredients
Steak and Marinade
- 1/2 pound skirt steak
- 1 tablespoon cider vinegar
- 1 lime juice
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 teaspoons cumin
- salt and pepper
Lobster dip fillings
- 8 ounces chopped cooked lobster meat
- 1 teaspoon truffle oil
- 1 tablespoon melted butter
- 2 tablespoons chopped chives
- toasted bread for serving
Steak Dip fillings
- 1/4 cup diced onion
- 1/4 cup chopped cilantro
- chips for serving
Base Cheese Dip
- 14 ounces evaporated milk
- 1 tablespoon cornstarch
- 10.5 ounces old croc sharp cheddar one and a half packages
Instructions
Steak Marinade and Cook
- Place the steak into a bowl with the vinegar, lime, oil, garlic, cumin, salt, and pepper. Allow to marinade for a few hours. Grill at high heat for about 5-8 minutes per side to medium doneness. Allow to cool before chopping into small pieces.
Base Cheese Dip
- Whisk the cornstarch into the evaporated milk until combined. Pour the milk mixture into a pan and cook on medium heat stirring often until it comes to a simmer and thickens. Remove from heat and add the cheese to the pan. Stir to combine until the cheese is melted.
Carne Asada Dip Instructions
- Preheat oven to 350. Put the dip base into a oven safe dish along with some of the steak, onion, and cilantro. Bake for 15 minutes until warmed throughout.
- Serve with chips and top with more steak, cilantro, and onion.
Lobster Dip Instructions
- Preheat oven to 350. Put the dip base into a oven safe dish along with some of the lobster, and chives, and all the butter, and truffle. Bake for 15 minutes until warmed throughout.
- Serve with the toasted bread and top with more lobster and chives.