When you hear a name like Thunder Cheese, you know you’re about to eat something that packs a serious wallop. And you would be right. It’s not that Thunder Cheese is overwhelmingly spicy – the pepper jelly and chili flake here is a kick that most anyone can handle – it’s just that it has So. Much. Flavor. It’s jam-packed with flavor and texture and it makes for one seriously addictive dip – I’ve never seen anyone take just one bite of this.
Like most great dips, this starts with a creamy base (in this case mayo) and then chopped walnuts, Monterey Jack AND cheddar cheese, garlic powder, green onion, and chili flake are stirred into it. That means you get plenty of crunch, plenty of creaminess, and plenty of cheesiness too.
You’re going to pack that mixture into a pie plate or baking dish, but only after lining it with plastic wrap. Cover the top with plastic wrap too and then set it in the fridge to chill.
That way, once the mixture has hardened up, all you need to do is remove the top plastic wrap and invert the disc or rectangle onto your serving plate and remove the remaining plastic wrap. A nice coating of pepper jelly over the top, and you’re ready to get to dipping.
Dipping isn’t the only thing to do here though, you can get creative and use it as a spread on sandwiches or burgers or even as a topping for chicken. It’s creamy, cheesy, crunchy, vibrant… what I’m saying is it’s just SO yummy that you’ll be looking for any opportunity to spread it or dip it.
- 1 cup walnuts, chopped
- 1 cup mayonnaise
- 1 cup cheddar cheese, finely grated
- 1 cup Monterey Jack cheese, finely grated
- 1/2 teaspoon garlic powder
- 3 green onions, chopped
- 1/4 teaspoon red Chile flake
- 1/4 cup pepper jelly
- Kosher salt and freshly ground black pepper, to taste
- In medium bowl, stir together the walnuts, mayo, cheeses, garlic powder, green onion, chili flake and salt and pepper.
- Line a serving dish with plastic wrap or wax paper. Spread mixture into lined serving dish, cover with another sheet of plastic wrap or wax paper and smooth top.
- Refrigerate until firm, at least 2 hours and up to overnight.
- Remove top layer of plastic wrap, invert onto a serving plate, remove remaining plastic wrap, and spread pepper jelly evenly over top. Serve with crackers and enjoy!
Recipe adapted from Food.com