Ingredients:

  • 1 tbsp (14g) Unsalted butter
  • 1/2 cup (75g) White onion, finely diced
  • 2 cloves Garlic, minced
  • 50g Fresh jalapeños, seeded and diced
  • 1 tsp (2g) Ground cumin
  • 1/2 tsp (1g) Smoked paprika
  • 1 can (10oz/283g) Diced tomatoes and green chiles, drained
  • 8 oz (225g) Sharp yellow cheddar, freshly grated
  • 8 oz (225g) Monterey Jack, freshly grated
  • 4 oz (113g) White American cheese, chopped
  • 1 cup (240ml) Evaporated milk
  • 1/2 tsp (3g) Kosher salt
  • 1/4 cup (10g) Fresh cilantro, chopped

Instructions:

  1. Melt the 1 tbsp butter in a medium saucepan over medium heat.
  2. Add the 1/2 cup white onion and 50g jalapeños, sautéing for about 5 minutes until the onions are translucent and the peppers are tender.
  3. Add the 2 cloves minced garlic, 1 tsp cumin, and 1/2 tsp smoked paprika, stirring for 1 minute until the aroma fills the room.
  4. Pour in the 1 cup evaporated milk and add the drained diced tomatoes and green chiles. Bring the mixture to a very gentle simmer, but do not let it reach a rolling boil. Note: Boiling can cause the milk proteins to toughen, leading to a less silky result.
  5. Reduce the heat to low. Add the 4 oz chopped American cheese first, stirring until completely melted and the liquid looks glossy. This creates your stabilizing base. Now, add the 8 oz grated cheddar and 8 oz Monterey Jack one handful at a time, stirring constantly. Wait for each handful to melt before adding the next.
  6. Once all the cheese is incorporated, stir in the 1/2 tsp kosher salt. Taste the dip — if it feels too thick, add a tablespoon of water or extra milk. Remove from heat and stir in the 1/4 cup fresh cilantro. Serve immediately while the cheese is molten and velvety.