This delicious dip is easily customizable to your personal taste and ready in under 30 minutes!
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 12servings
Ingredients
2tablespoonscornstarch
2cupswhole milk
¼cupunsalted butter4 tablespoons
1cupdiced yellow onion
½cupdiced jalapenos2 to 3 jalapenos that have been seeded and diced
2tablespoonsminced fresh garlic
8ouncessharp cheddar cheeseshredded
8ouncespepper jack cheeseshredded
1teaspoonsalt
⅛teaspoonred pepper
¼teaspoonground cumin
2Roma tomatoesseeded and diced (about 1 cup diced)
1tablespoonchopped fresh cilantro
Tortilla chipsfor serving
Instructions
Whisk together cornstarch and milk in a large measuring cup until smooth. Set aside.
Melt butter in a large saucepan over medium high heat. Add onion and jalapeno. Cook (stirring frequently) until onions are translucent (about 4 to 5 minutes). Add garlic and cook until fragrant (about 30 seconds).
Give the cornstarch and milk another whisk to combine and pour into saucepan. Stir to combine. Bring to a boil, while stirring often. Cook, while stirring constantly, until thickened (about a minute).
Reduce heat to low and gradually add cheeses, a handful at a time, stirring in-between. Continue to stir until cheese is melted.
Add salt, red pepper and cumin. Stir to combine.
Stir in diced tomatoes.
Sprinkle with cilantro before serving and serve with tortilla chips.
Notes
This recipe yields about 5 cups.
Adjust the amounts of salt, red pepper and cumin to your personal preference.
Store in an airtight container in the fridge for up to 3 to 4 days.
Reheat in a saucepan on the stove top over medium-low to medium heat, stirring often. Do not allow to come to a boil. Add milk as needed for desired consistency when reheating.