Ingredients:

  • 1 tbsp Neutral Oil (Avocado or Grapeseed)
  • 1/4 cup White Onion, finely minced
  • 1 clove Garlic, microplaned
  • 1 Jalapeño, de-seeded and finely diced
  • 12 oz Evaporated Milk
  • 4 oz Diced Green Chiles (canned, undrained)
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • 1 lb White American Cheese, chopped or torn into small pieces
  • 4 oz Sharp White Cheddar, freshly grated
  • 2 oz Cream Cheese, cubed and softened

Instructions:

  1. Heat the 1 tbsp neutral oil in a medium saucepan over medium low heat. Add the 1/4 cup white onion and diced jalapeño, cooking for 3 to 4 minutes until the onions are translucent and fragrant. Add the microplaned garlic during the last 30 seconds of sautéing.
  2. Whisk in the 12 oz evaporated milk and the 4 oz canned green chiles with their liquid. Stir in the 1/2 tsp cumin and 1/2 tsp smoked paprika. Bring the mixture to a very gentle simmer.
  3. Add the 2 oz of cubed cream cheese. Whisk constantly until the cream cheese has completely melted into the milk.
  4. Lower the heat to the lowest setting. Add the 1 lb of White American cheese in small batches, whisking after each addition.
  5. Once the American cheese is smooth, fold in the 4 oz of freshly grated sharp white cheddar.
  6. Continue to stir gently for 2 minutes until the sauce is glossy and coats the back of a spoon.
  7. If the dip is too thick, whisk in a tablespoon of warm water or milk.
  8. Pour into a warm bowl and serve with chips or vegetables.