Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1/4 cup White Onion, finely minced
  • 1 large Fresh Jalapeño, finely minced (seeded or not)
  • 2 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 12 oz Monterey Jack Cheese, freshly grated
  • 1/2 (4oz) can Canned Diced Green Chiles (undrained)
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Kosher Salt
  • 1 tsp Fresh Lime Juice
  • Fresh Coriander (Cilantro), chopped (optional garnish)

Instructions:

  1. Prep Aromatics: Finely mince the onion and jalapeño. Grate the cheese and set aside, ensuring it is at room temperature for faster, smoother melting.
  2. Sauté: Melt the butter in a heavy-bottomed saucepan over medium heat. Add the onion and jalapeño. Sauté gently until softened (about 3-4 minutes). Add the minced garlic and cook for 30 seconds until fragrant.
  3. Make the Roux: Sprinkle the flour over the sautéed vegetables. Whisk continuously for 1 minute until a smooth paste forms (the roux). Cook the roux until slightly golden to remove the raw flour taste.
  4. Add Liquids: Gradually whisk in the whole milk until fully incorporated and smooth. Then, whisk in the heavy cream.
  5. Thicken the Base: Increase the heat slightly and bring the mixture to a gentle simmer, whisking occasionally. Once it reaches a simmer, reduce the heat immediately to very low.
  6. Incorporate Cheese: Add the grated Monterey Jack cheese in three separate batches, whisking constantly until each batch is completely melted and smooth before adding the next. Ensure the heat remains very low.
  7. Finish the Dip: Once the cheese is fully melted and the dip is glossy and homogeneous, stir in the canned green chiles (with their liquid), the cumin, and the salt.
  8. The Acid Test: Remove from the heat and stir in the fresh lime juice. This brightens the flavour and balances the richness.
  9. Serve: Transfer immediately to a warm serving vessel (like a small slow cooker) and garnish with fresh coriander, if using.