Description
A super easy dip to quickly throw together. Don’t ask me why it’s called “fudge.” That’s what my family has called it since I was a kid. Positively addictive!
Ingredients
- 2 cups Monterey Jack Cheese, Shredded
- 2 cups Colby Cheese, Shredded
- ½ cups Pickled Jalapeños Or Canned Jalapeños
- 6 whole Eggs
- 1 Tablespoon Flour
- ½ teaspoons Salt
- ¼ teaspoons Garlic Powder
Preparation
Combine the shredded cheeses and place in a greased 9″ Pyrex dish. Evenly spread the jalapenos over the top.
In a small bowl, lightly beat the eggs. Add the flour, salt and garlic powder, whisk to combine. Carefully pour over the top of the dip. Bake in a 350ºF oven for 40-45 minutes or until the center is set. If the dip is browning too much, cover loosely with foil.
Notes:
We like to serve this with Fritos or Triscuit crackers.
You can also use Mexican Blend cheese.
You can also let it cool and cut into small squares and place on a platter. We usually grab a spreader and just dig in!
