Ingredients:

  • 8 oz cream cheese, softened
  • 2 cups Monterey Jack cheese, freshly shredded
  • 1 cup white sharp cheddar, freshly shredded
  • 1 cup roasted Hatch green chiles, diced
  • 2 cloves garlic, minced
  • 1/2 cup whole milk
  • 1 tbsp unsalted butter
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper

Instructions:

  1. Melt the butter over medium-low heat in a saucepan. Add the minced garlic and sauté for 1-2 minutes until fragrant but still pale.
  2. Stir in the softened cream cheese and milk. Whisk continuously until the mixture is smooth and begins to simmer gently.
  3. Reduce heat to low. Fold in the shredded Monterey Jack and white cheddar one handful at a time, stirring until completely melted before adding the next batch.
  4. Fold in the diced roasted Hatch chiles, cumin, salt, and cayenne. Stir until the dip is uniform.