The 3 Essential Hot Cheese Dips

New members who sign up for ButcherBox currently get 2 FREE lbs of ground beef in every box for life. Use link: bchrbox.co/BrianBeef Hot Cheese Dip tastes good and is the main reason I care about the super bowl. Today I'll to show you how to make my 3 favorites from scratch: Chile Con Queso, Spinach Artichoke, and Buffalo Chicken Dip.
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CHILE CON QUESO:
▪100g or 1 large poblano, charred and medium diced
▪60g or 4 1/2Tbsp butter
▪100g or about 2c onion, small diced
▪15g or 2-3 cloves garlic, minced/pressed
▪Salt
▪150g or 3/4c diced tomato
▪225g or 1/2lb Pepperjack, shredded
▪225g or 1/2lb Medium sharp cheddar, shredded
▪15g cornstarch
▪700g or 2 12oz cans evaporated milk
Char poblano over burner for 90sec per side until charred on all sides. Transfer to bowl, cover & allow to steam & soften for 10min. Scrape off char & medium dice.
Preheat pot over medium. Add butter. Once melted, add onion, garlic & pinch of salt. Stir. Sweat for 5min. Reduce heat to low, add tomato & poblano & cook for 4-5min.
Toss shredded cheeses and cornstarch to coat. Add evaporated milk to tomato/poblano mixture on the stove, stir and increase heat to medium to bring to simmer. Once simmering, reduce heat back to low & stir in half the cheese. When nearly melted, stir in remaining half of cheese. Add salt to taste.
SPINACH ARTICHOKE:
▪Olive oil
▪450g/1lb spinach
▪Salt
▪225g/1 8oz package cream cheese
▪110g or 1/2c mayo
▪110g or 1/2c sour cream
▪80g or about 1c grated parmesan (40g for filling, 30-40g to top)
▪65g or about 2 small-med shallots, rough chopped
▪5g or 1 medium clove garlic, minced
▪60g or 1/2c white cheddar, shredded
▪60g or 1/2c pepperjack, shredded
▪10g or 3/4Tbsp lemon juice
▪2g or 1/3tsp salt
▪2g or 3/4tsp black pepper
▪2g or 1/4Tbsp chile flake
▪240g/8oz artichoke hearts, chopped
Preheat lrg saute over med high. Add squeeze of olive oil then spinach & a pinch of salt. Stir to combine then wilt down until tender and dried. Remove spinach and transfer to towels to squeeze out as much moisture as possible.
Roughly chop spinach. Add cream cheese, mayo, sour cream, 40g of parm, shallot, garlic, and 60g/half of each cheese, lemon juice, salt, pepper and chile flake to food processor. Spin 30-45sec until well blended and becoming smooth. Add artichokes & spinach & spin for 15-20 sec until combined, but still a little chunky.
Transfer to 8”x8” metal pan and sprinkle with additional 40g parm, 60g shredded cheeses. Bake 25-30min in preheated 425F/220c oven until browned on top and bubbling.
BUFFALO CHICKEN:
▪450g/1lb boneless skinless chicken breast
▪225g/1 8oz package cream cheese
▪100g sour cream
▪175g hot sauce (i like Frank’s for this dip)
▪30g shallot, finely minced
▪10g minced garlic
▪50g or 3/8c pepperjack cheese, shredded, plus additional for topping
▪50g or 3/8c medium sharp cheddar, shredded, plus additional for topping
▪25g or 2 1/2Tbsp blue cheese + extra for topping (leave out if you dont like blue cheese)
▪1g/small pinch salt
▪2g or 3/4tsp black pepper
▪20g or about 1 ½Tbsp chipotle in adobo, minced
Add breasts to well salted shallow pan of simmering water. Lower heat to med low and poach for 4min. Flip to 2nd side and continue to poach for 4-5min until internal temp reaches about 165F/74C. Remove from water and allow to cool for 10min before shredding and chopping meat.
Add meat to bowl of stand mixer with cream cheese and mix with paddle attachment on medium until well combined. Add sour cream and mix until well combined. Add hot sauce, shallot, garlic, cheeses, salt, pepp, and chipotle and paddle on low to combine then increase speed to high until chicken is a bit more broken down and dip is homogenous. Spread into an 8”x8” pan, top with additional blue cheese, and shredded cheeses. Bake in preheated 400F/205C oven for 20-25min until bubbling and well melted.
🎧MUSIC:
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#chileconqueso #spinachartichoke #buffalochicken
CHAPTERS
0:00 Intro
0:08 Chile Con Queso
4:24 Spinach Artichoke
6:49 Ad
8:03 Spinach Artichoke cont
10:08 Buffalo Chicken
14:19 Let's Eat This Thing
MUSIC
bensound.com
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support▪!

[@Doggles007]

Made the Buffalo chicken dip for my nearly 80 year old dad and he said: “The dip you made is tasty. It has a restaurant quality.” Thanks for the recipe, Bri!

[@grssu]

thats so wholesome dude

[@usopp3730]

Wholesome but how old are you tho

[@gregchandler900]

That's awesome

[@GoldenBred]

When did he die

[@lahar2412]

@@GoldenBred why are you assuming he died? people have lived way longer

[@BrianLagerstrom]

EDIT: In the recipe for the Spinach Artichoke and Buffalo Chicken Dips, I use 225g or 1 PACK of cream cheese (8oz), NOT 1 POUND of cream cheese. When in doubt, always default to my measurements in grams since that's what I use to develop the recipes. Everything else is generally a conversion (hopefully a correct one...usually).

[@markevans9188]

i was gonna comment on that. i thought i was losing my mind when you said 1 lb and added only one block of cream cheese. but then you said 1 lb or 225 grams. a pound is 454 grams. good to see you're human. regardless, those all look damn good!

[@rtilly]

@@markevans9188 I actually just doubted myself and was like "well, apparently those packages are a pound". Glad I checked the comments. 😅

[@PacoRobbins]

Plot twist: use one pound of you really like cream cheese.

[@leahr.2620]

Funny i was thinking i have never seen a 1 lb package of phili cheese, i wondered where did be find that😉

[@grafeniels]

Just start only using metric only, we need to stop using imperial.

[@wolfingitdown2047]

This episode is brought to you by Lactaid

[@BrianLagerstrom]

not a joke 😂

[@wolfingitdown2047]

@@BrianLagerstrom the R&D for this episode would've been beautifully uncomfortable 😂

[@GodsObedientChild-Deuteron6262]

🤭🤣🙃😂!!!

[@lagoya]

At the risk of sounding like an advertisement--I drank this probiotic juice called Goodbelly and I swear it fixed my lactose intolerance overnight. I went from not being able to eat stuff like ice cream without excruciating pain, to being able to eat any and all types of dairy. Which is good, because life without cheese is super lame.

[@wolfingitdown2047]

@@lagoya i appreciate you mentioning this. I may have to look into that as being half French and Lactose intolerant has been a trial

[@totollies]

"Which team are you rooting for?" "Cheese dip." "Sir, this is a Super Bowl Party." "CHEESE. DIP."

[@BrianLagerstrom]

you get it

[@stryker0ae]

The only team I care about for sure.

[@kathleenroszak2958]

Tried out the spinach and artichoke dip last night, and it’s next level. I had a recipe I’ve used for years and was hesitant to leave behind, but it’s not even in my mind anymore. I was hesitant about the pepper jack in there, but it was perfect!

[@daveyrankin5320]

I have a recipe thats different as well but i do use pepper jack. The mayo and the sour cream is what concerned me

[@joshuapatrick682]

IMO pepper Jack is a criminally underrated cheese dip base component. Never tried it in a spinach/artichoke dips but it doesn’t surprise me that it’s good.

[@melodyssong4916]

Bless you for the cornstarch technique! I've never been happy with a roux-thickened cheese sauce, and I will definitely try this.

[@joshuawiljanen3403]

Did you try it? I have doubts that the cornstarch will stop it from splitting. Especially if you refrigerate leftovers.

[@biggreenblob]

Try sodium citrate. It is used to emulsify American cheese, and is available on the Internet. An alternative is to include a small amount of American cheese in the sauce, most brands contain an excess of the emulsifying agent.

[@alexdacome3672]

xantham gum also works great, I use it for ranch

[@TimothyReeves]

it's funny that you say to add the corn starch because I've heard several times that the store bought pre-shredded cheese is bad (especially mozz for pizza) because the cellulose they put on it to keep from sticking together makes it harder to melt and flow, and it seems like corn starch would do the same thing....

[@torimod]

@@TimothyReeves that's what I was thinking as well. I'm ganna have to try it and find out

[@planatiasibotx7177]

OMG Brian!! I made the spinach dip for a party and it was off the hook! Everyone and their mothers loved it. Even those that hate spinach dip. I didn’t tell anyone what the dips were and it was gone. Everyone kept asking for the recipe and I said nothing. It is now my turn to be the star of the party honey! And no one shall take my crown… at least for a little while. 😂 Thank you for sharing your recipe with us Brian. I always love your cooking. I’ve tried so many of them and they always turn out so delicious. And I like the way you give simple instructions. You’re simply the best! Thanks ❤️

[@BrianLagerstrom]

Love hearing that! Thanks!

[@MrBuzzard17]

Wow, from an American living abroad it’s nice to have recipes for our classic nuclear orange cheese dips. I think I can replicate this with available ingredients here. Plus, I feel a bit better eating these when I know what’s in them. Thank you!

[@qarakh4149]

If you're really looking for American cheese dip you can always do ye olde can of rotel and velveeta for the basic bitch whitebois queso

[@faze_buendia9514]

fun fact, if you throw in a slice of American Cheese, or a small chunk of Velveeta, it'll also help to keep the cheese sauce from getting grainy.

[@sag969]

this might be my first youtube comment ever? after 10+ years of youtubeness, but man...i just gotta let you know that you kill it in terms of content. I'm usually cooking one or two of your recipes every week, and thats not including breads or snacks like this. keep up the good work!

[@philipmarsh842]

Made the Buffalo Chicken and Spinach and Artichoke dips for a super bowl party. Both dips were very good, got compliments on both and the Buffalo Chicken dip was the first of 3 dips at the party to be finished off! Thanks for the recipes in the comments, I really like having both volume and weight measurements.

[@jsizzle7311]

What was your mystery 3rd dip that took last place?

[@philipmarsh842]

@@jsizzle7311 something someone else made, it wasn’t memorable for sure as I can no longer recall what it was, haha.

[@jsizzle7311]

How about ehat they were dipped with. Just tortilla chips for everything or is there a better option for Buffalo chicken dip? Thinking about making some soon and was wondering if the Ritz Crackers or the thin ones are better

[@MattyBudzzz]

@@jsizzle7311 I was going to toast some Naan bread, tortilla chips and Naan bread, maybe celery or carrots too though.

[@FredericaFazbear]

4:14 absolutely epic camera work

[@hypnolobster]

Propane or butane torch works awesome for charring peppers for electric stove-havers like me, and it's super quick. I do it every single time I use peppers in a chili or soup, because it avoids the horrible little curls of pepper skin that fall off diced peppers and wander around in the broth. I typically run them under cold-ish water to get the skin off, which only takes a couple seconds, then I can dice. They're damp-ish after that, so they can go in a pan after meat and help loosen up some fond with their extra water.

[@qweqwe1324]

Absolutely amazing! I'll be making all 3, really happy you simplified the spinach and artichoke; furthermore, I've never had a good buffalo chicken dip in my life, so I'm super eager to try that one specifically, can't thank you enough (and much praise to production, the way the buffalo chicken fell off the chip was extra luscious and luxurious looking, keep it up.)

[@BrianLagerstrom]

Thanks Bruno let me know what you think after you make!

[@ripe12345667]

Brian, I just finished spinning the spinach artichoke dip and dear god man. Mindblowing. You’re a cooking freak of nature

[@aprilrains9921]

you are a really good teacher. I like the fast paced instructions and early prep work. recipes are very doable by home cook to produce professional results. glad I subscribed.

[@chriswhinery925]

YES sir! Frank's is the ONLY choice for buffalo chicken. Good man for sticking to the tradition there.

[@amaz21]

Absolutely! You can make generic chicken wing dip with other sauces, but if you really want to be able to call it Buffalo Chicken Wing Dip then you have to use Frank's (I do question the chipotle, but am trying to ignore it so he can have his own unique take...)

[@Roll-Penut]

I work at a restaurant called "torchy's" and the Chile con queso here is basically spot on for how we make it but how you would at home

[@dimilton3166]

I just love whenever Lorn makes an appearance

[@orquidiadelrosario151]

I've tried the spinach artichoke dip three times, and it's always a success with my family!

[@allih8021]

If you don't have a gas stove or just don't want to use fire, an air fryer also does a great job. I put it in on the highest temp and turn it a few times until the skin is really blistered and the flesh is soft. Then same technique to let the skin get steamed off. I use that in chili, dip and one of my families favorite casserole dishes. Easy peasy and delicious!

[@rolandsalazar9562]

My wife and I love your videos and more important your “Culinary- Brianisms” keep up the great work.

[@SeaCryptWeave]

i love using fresh ingredients too! the alternatives are a nice touch in a pinch!

[@majahanson311]

Try this recipe for BCD: On the stovetop, melt one standard brick of cream cheese into 1/2 cup Frank's. If you want it a little spicier, add a tablespoon of Huy Fong Chili Garlic Sauce. For a little funkier, try 1 teaspoon of Worcestershire sauce. I do both. Wisk this sauce base smooth. For the chicken, deskin and debone a rotisserie chicken. It's great flavor, cheap and easy. Cube it up to the piece size that you like. Gently fold the cubed up chicken into the sauce base. Feel free to add the juices from the container the rotisserie bird came in. Turn off the heat. Add crumbled blue cheese, and if you like, the whites from some green onions. Spread shredded cheese (your choice: pepper jack, cheddar, taco blend, whatever sounds good) over the top and bake for 20 minutes at 400. Sprinkle the green slices from the green onion on top.

[@adanz17]

That buffalo chicken dip slaps so hard! I can't get enough of it!

[@violetqueen450]

I'm really enjoying your channel! Just the right amount of humor, personality, and kitchen science. And delicious recipes! A major enchiladas the other day oh my gosh they were so good!

[@hunterbiden7177]

Just now seeing this channel and I’m a fan. No gimmicks and very practical recipes. Bravo

[@davidklinger6105]

Killer dips, Brian. You've taken the mundane and made them look really good. I usually pass on the dips, but I won't pass on these. Thanks for the great content - as usual.

[@GC_420]

Queso dip looks like a real winner. Have to make up some for the weekend smoke-sesh. Thanks Bri for the recipe!

[@PMCook]

Made the spinach and artichoke dip for our New Year's Eve snack fest. It was delicious. I've used many of your recipes, and all of them have worked.

[@hambo4579]

i really enjoy that you give both measurements and not just one or the other

[@lagoya]

Tried the chile con queso last night and it was a massive hit! I was using the roux method before; this is way easier and tastier. Thank you so much 🙏

[@carlbrittain1993]

As a buffalonian, I appreciate the use of Frank's red hot in your dip. Personally, I make my dip without bleu cheese. I use ranch.

[@markmcnair5864]

Ugh! THANK you for reminding me of the amazingness of chipotles in adobo as I’m crafting a go-to buffalo chicken dip!

[@missarose6159]

Intro Chili con Queso 00:10 Spinach Artichoke 4:24 (sponsor break in the middle) Buffalo Chicken 10:09

[@kimberleegullbailey2547]

Bri - Love your channel!! 👍✌️ Plus it's so cute when your witty wife gets in the shot!! Merry Christmas.

[@benjaminsylvester5003]

Glad you mentioned roasted red peppers. I always add those to my spinach artichoke dip.

[@lambanmartyr]

Oh heaven on earth home made cheese sauce that doesn’t get separated and funky. ❤

[@jamiek2288]

Yes yes yes! I’m so excited to make these for our Super Bowl partayyy let’s go!!!!!!! Thank you for the great recipe 👍

[@brodyschiess]

Really nice selection of hot cheese dips! I'm going to start with the chicken and then move on to the spinach artichoke. But I'm definitely making all 3. Thanks Brian!

[@andrewdavenport7749]

Made the Buffalo dip, it is amazing. The girlfriend wanted to skip the chipotle, but we didn't and were both glad. It really rounds out the dish in an amazing way.

[@dylanr747123]

I’m making all 3 today for my Super Bowl party, I’m so excited to try these out!

[@kayjaybee616]

I made the spinach artichoke dip - it was A HIT. Thanks, Brian and Lorn!

[@andsykes]

I love that you explain the “whys”! That’s what makes things stick for me.

[@BevoFan1883]

Chipotle in the buffalo chicken dip is a great idea. I have an opened can sitting in my fridge from yesterdays Championship salsa. Definitely will check it out. Love a good buffalo chicken dip.

[@bbloggins8490]

Brian, they all look amazing, particularly the buffalo chicken dip, the spinach artichoke, and the chili con queso.

[@boomxr]

Brian, thank you so much for sharing these things! I would also like to acknowledge the production of video and audio. Nice work!

[@BrianLagerstrom]

Thanks so much! A lot of work goes into these babies!

[@Puhdull]

It was definitely a trip having made the chili con queso recipe for a long time now and then starting a bartending job and having the bar make it the same exact way. That's how you know this stuff is restaurant quality. Good stuff, Brian.

[@rachelhuffman4501]

Yum! I am so elevating my current dip recipes!! Thanks for the great tips!! 😉

[@violetqueen450]

OMG you really elevated these dips! I don't know which one to try first!

[@stevenbeaubien]

I grill (pan with olive oil) the chicken for the buffalo cheese dip. It makes all the difference.

[@beverlynsantiago9439]

I plan to make all of them. Good job, and have a Merry Merry Christmas 🎄🎄🎄🙏

[@camerong5513]

great idea for Winter!

[@marjoriejustice9977]

Super excited about my Butcher Box membership and trying ALL THE DIPS! Thanks, Brian!

[@BrianLagerstrom]

Thanks very much for watching

[@jonathanknudsen4120]

Great video. I will definitely find occasions to experiment with your recipes.

[@pablocadavalsantos6543]

Awesome! I really like your channel and your recipes! Good job! Greetings from Brazil!!

[@TheJstahl95]

Brian - I called dibs last night on the Thousand Island Chicken Dip…but I am pretty sure we would all rather see you put it together…including me. Maybe you could do a Catalina Smoked Salmon dip in the same video?!?😂😂😂

[@sfnesbit]

My mouth is watering. Definitely going to make the bufchickdip in my cast iron! So excited

[@lxst1623]

I just made the buffalo chicken dip and im in love with it. its SO good. thank you

[@frogmccuish]

Can't wait to try the Buffalo Chicken dip. Looks fab. Thanks again Bri!

[@bleugaze]

I just made your Buffalo chicken dip, and I am so grateful. It is totally worth it. I played around with the cheeses and their ratios but its an adaptable recipe and I really love it. Thank you

[@BrianLagerstrom]

Thank you for trying it lm glad you liked it.

Oh, I will make all three of these. Not much for sports, but I'm all for the hot dips! Amazing as always.

[@jennifertennant4837]

I’ve thought a lot of vids were my favorite but nothing will ever compare to making the perf homemade queso. ❤️🧀❤️

[@dillondingwell7074]

My fiancé and I made the queso and the buffalo chicken and they were great! The fire roasted poblano pepper is a game changer! Thanks so much for hard work with each video!

[@justinsmith1034]

Definitely gonna be making that spinach artichoke dip, that looks amazing

[@GiantRiderRob]

HELL YAH!! I'm off to the store! BCC Dip is in my future this week!

[@anythinggggg]

Alternatively you can finish all these dips on your smoker so you can talk to all the other dads at the party about your smoker all night.

[@OriginalMomo]

My favorite hot cheese dip is … cream cheese on bottom, chili in middle, and a ton of cheddar melted on top. It’s great.

[@jennifertennant4837]

Buff chick and queso for our valentines super bowl party tonight! Cannot wait!

[@americanrebel413]

These 3 dipped look awesome, thank you Brian!

[@BrianLagerstrom]

Thanks Reb!

[@calvinGhicks]

Out of all the ingredients i was waiting for you to sneak... gotta say didn't expect the hot sauce. Great vid Thanks

[@bangkoklifebynuningpratiwi6557]

Another nice dipping… thanks for sharing

[@user-ix1qf3ly5v]

It's so nice! I really like it! I will definitely try all three. Thanks 😊

[@readingwithtrev5427]

Killer vid and recipes, Bri! Thanks so much and please keep up the great work! The gluten-free options are awesome!

[@georginagarcia9878]

Made the chile con queso dip last night. An absolute hit! Can't believe how easy it was. Thanks Bri! Looking forward to making the other two.

[@JohnHausser]

By the way, Costco has excellent Kirkland canned/bottled artichokes

[@thewinefox213]

Dude you're an inspiration and real pro. Thank you!!

[@hillfortrockjoiner4836]

I don't have gas stove, broiled the poblano instead. Worked great, Skin came off excellent. Gameday partygoers acknowledged the smoke pepper! Great recipe. I've tried several versions, this one best.

[@shereemorgan1430]

My personal favorite is spinach artichoke dip. I have never made it myself, but I hope to very soon.

[@samuelmahoney6878]

Looks great! I especially like the instructions on how to use fresh spinach. For the chili con queso, I usually use about 3 - 4 poblanos, and a red pepper like jalepeno or fresno and use white cheeses like jack and kashkaval or manchego. So good! I love the channel!

[@carloszenteno]

Try with two mexican cheeses: asadero and oaxaca, excelent for melting. Tell us how it went...

[@samuelmahoney6878]

@@carloszenteno for sure! I do that when I can, but asedero is rare to come across and oaxaca is something I’ve not seen at all, even in the Mexican markets we have here. I’m personally not a fan of chihuahua cheese that is commonly available, though it melts very well. It tastes milky, rather than cheesy to me.

[@benwagoner9741]

Those look great! The idea of adding the chipotles to the Buffalo dip is a great idea! I prefer to chop my artichokes and fold them in as I prefer larger chunks. I can’t wait to try them!

[@BrianLagerstrom]

I did the chop and fold in my first vid. I love that as well. Cheers and thanks for watching

[@victorj.bencomo762]

Cleaning the chile pepper after roasting is easier if you either peel it in a bowl of cold water or under the cold water from the tap.

[@rurii1i]

Omg this looks so I’m fr going to make this when I get home today I love how the ingredients are so simple but the out come looks so delicious 😁 spinach artichoke is my fav

[@BrianLagerstrom]

Spin dip is 🙏🙏🙏

[@rurii1i]

So good*

[@robinohara226]

personality: good (normal voice) food: good (i would make this) editing:good (not annoying, no quick cuts) this is a good food video

[@robinohara226]

one concern: why does your kitchen look like a hotel. Get some knick knacks in there

[@jaimscastillo]

Love your vids! So useful and yummy!!! Thanks!

[@JetstreamGW]

"... the alternative stabilizer here would be a butter and flour roux..." What about just ripping up a couple of kraft singles and tossing them in? Adam Ragusea demonstrated that the emulsifying ingredients in those can do a pretty good job of stabilizing cheesy stuff too.

[@gregpepper6053]

Super Bowl tonight! Might have to make all three!

[@tommygallucci]

I"d love a good bean dip video! PS = signed up for BB. Super excited!

[@RagingOzo]

Can never go wrong with more of that peppy jack ☺ so good

[@KZA061]

It’s that time of year again ❤

[@DebWashington]

Spinach Artichoke dip is my husband’s favorite dip. Thanks!

[@evgenygerstein7769]

Thank you very much for all that you are doing, Brian! Me and my wife watch every video you made. Give us San Sebastian Cheesecake recipe please! We were in Istanbul half a year ago - it was something. We have no doubt that you will be perfect in it!

[@BrianLagerstrom]

Thanks for watching! That one is on the long list, I’ll have to revisit soon

[@steverobinson9801]

Great timing Bri! I'll be making the Chili Con Queso and the Spinach and Artichoke Dips. Thanks!

[@BrianLagerstrom]

I hope you do cheers

[@steverobinson9801]

@@BrianLagerstrom Thanks again. The Chili Con Queso was great and the Spinach Artichoke dip got rave reviews from those that like spinach and artichokes which I don't.

[@saraatppkdotpt8140]

Loved these recipes 😊!!

[@faridaaminy9734]

Hi Bri, I'll be making the queso dip soon.

[@tommcclure8727]

For your queso dip try adding a one pound tube of crumbled and browned high quality breakfast sausage. I use Owens. People will kill each other to get at that.

[@madmudgen]

around 11:55, I think Bri says a full pound of cream cheese, but the measurement on screen is 8oz. Just a heads up for anyone making that buff chick dip! Thanks for the recipes Bri!

[@BrianLagerstrom]

Yes, I mispoke. It's 225g/1 package which is 8oz not a pound.

[@newkingdom6750]

You're a man after my cheesy heart 🧀❤. These look soooo good!

[@LesaBear612]

I find myself saving more of your videos than any other chef I watch. I like your style. BTW, roasted peppers can be sweated in a dish with a lid. No plastic necessary.