Spicy Hot Corn Dip & Pet Nat

If you’re making the pulled pork yourself, start there! Here’s the recipe for my amazing Braised Pulled Pork (available to paid subscribers) or see notes for alternatives!

Using a pair of tongs, hold the poblano pepper over an open flame until it’s charred and blistered. You can do this either on a grill or gas range.

Finely chop the poblano pepper. Heat a pan over medium-high heat. Add olive oil, chopped garlic, and chopped poblano pepper. Sautée until soft and fragrant.

Add sautéed pepper and garlic to a medium-sized mixing bowl along with the remaining dip ingredients. Mix well to combine, then taste and adjust as needed.

Preheat oven to 425 F. Transfer dip to your preferred baking dish (I highly recommend this 8” round cast iron pan) top with reserved mozzarella and cheddar, and bake for 15-20 minutes or until the dip is heated through and the cheese is bubbly.

Remove from the oven and add toppings: Drizzle with barbecue sauce, sprinkle on some chopped chives, and add a mound of pulled pork to the centre. Serve immediately with your Salt and Vinegar chips (or whatever you think would taste good), a big ol’ glass of Blaufrankisch, and ENJOY!