If there is any downfall to this delicious dip, it congeals and forms a solid mass when it cools. This means it has to be kept warm for easy dipping. Because it starts and smokes in a cast-iron skillet, one easy fix is to serve it on a hot plate or portable electric burner. Alternatively, you can keep it warm by transferring it to a chafing dish, an electric fondue pot, or a small crockpot or slow cooker.