Description
A delicious and creamy cheese dip made with pepper jack and American cheese, perfect for serving with tortilla chips.
Ingredients
Scale
- 8 ounces pepper jack cheese, grated
- 8 ounces white American cheese, grated
- 1 and 1/2 teaspoons cornstarch
- 1/2 tablespoon unsalted butter
- 2 cloves garlic, finely minced
- 1 12 ounce can evaporated milk
- 2 tablespoons chopped green chilis, drained
- tortilla chips for serving
- pico de gallo
- cilantro
- fresh jalapenos
Instructions
- Grate the blocks of cheese and toss the cheese with cornstarch.
- Heat a large pot on low heat and add the butter to melt.
- Once the butter is melted, add the minced garlic and stir consistently for 30-60 seconds, being careful not to burn.
- Pour in the evaporated milk and add the cheese to the pot. Stir until the cheese melts completely. It is important to keep the heat very low and not let the mixture boil. Keep stirring to keep it from sticking to the bottom of the pan.
- Once the cheese is melted, stir in the chopped green chilis.
- Transfer to a serving bowl. Garnish with fresh cilantro, pico de gallo, and sliced jalapenos if desired. Serve immediately with tortilla chips and your favorite Mexican dishes.
Notes
- For a milder dip, you can substitute less pepper jack cheese with additional white American cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 55mg