Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1/2 cup (75g) white onion, finely diced
  • 1 medium (15g) jalapeño, seeded and minced
  • 2 cloves (6g) garlic, minced
  • 8 oz (225g) white American cheese, cubed
  • 8 oz (225g) Monterey Jack cheese, freshly grated
  • 4 oz (115g) sharp white cheddar, freshly grated
  • 1/2 cup (120ml) whole milk
  • 1 tsp (2g) ground cumin
  • 1 tbsp (15g) chipotle peppers in adobo, finely minced
  • 1/4 tsp (1g) garlic powder

Instructions:

  1. Melt the butter over medium low heat.
  2. Add the diced onion and jalapeño, sautéing 3-5 mins until the onions are translucent and fragrant.
  3. Stir in the minced garlic and cook for 60 seconds until aromatic but not browned.
  4. Lower the heat to low.
  5. Stir in the cumin, chipotle in adobo, and garlic powder.
  6. Slowly pour in the milk while whisking constantly.
  7. Add the cubed white American cheese first. Stir continuously until the American cheese is completely melted and the sauce is velvety.
  8. Add a small handful of Monterey Jack. Stir slowly until fully incorporated.
  9. Add the remaining Monterey Jack and white cheddar in small batches, stirring slowly.
  10. Remove from heat immediately once the dip is smooth and clings to the back of a spoon.