This super creamy, spicy queso dip made with Naturacentric Ghost Pepper Infused Honey makes for some flavorful comfort food at its finest! Cheesy and naturally gluten-free.
In a pot over medium heat add the butter and garlic. Saute for 5 minutes, or until the garlic is beginning to turn golden.
Add the half and half and bring to a simmer, while stirring frequently. Add the tapioca starch, while continuing to simmer and stir, about 2 minutes longer or until the mixture begins to thicken.
Add the cream cheese and stir until smoothly combined.
Turn off the heat, then whisk in the shredded cheese until completely melted. Add the ghost pepper honey and stir well.
Serve and enjoy!
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Notes
Use code MOONANDSPOON for 10% off Naturacentric Honey!This dip keeps creamy at room temperature for about 12 hours. Otherwise, I recommend making right before you're ready to serve!