Stephen’s Escarole Queso

This dip is amazing, made up by the farmer.
Even other kids than our own love it. They said it’s, “Umm, tasty!”

Ingredients:

1 head escarole
6 garlic scapes
3 Tablespoons unsalted butter
1/2 cup white wine

2 cups chicken broth
1 tsp dark chili powder
1 tsp paprika
1/2 tsp oregano
1/2 tsp ground pepper
1 tsp Celtic sea salt
2 tsp chives
2 Tablespoons ground cumin

2 lbs cream cheese
4 oz pepperjack cheese

Bring chicken broth to a boil. Add seasonings and simmer.

Meanwhile, sauté finely chopped garlic scapes in 3 T unsalted butter until cooked. Add chopped escarole and sauté until wilted. Add white wine and simmer for one minute to evaporate alcohol.

In simmering double boiler, pour broth. Add cream cheese and pepper jack cheese. When it’s mostly melted add escarole mixture. Cool until smooth.
Enjoy with chips of choice.