Description
A creamy, cheesy dip with roasted chiles and cilantro, perfect for gatherings and game day.
Ingredients
- 2 tablespoons unsalted butter
- 1 small white onion, finely diced
- 2 garlic cloves, minced
- 4 ounces roasted hatch or poblano chiles, chopped
- 8 ounces shredded Monterey Jack cheese
- 8 ounces shredded Oaxaca cheese (or Monterey Jack + white cheddar)
- 1 tablespoon cornstarch
- 1 cup whole milk
- 4 ounces cream cheese
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped cilantro
- Salt to taste (about ¾ teaspoon)
Instructions
- In a heavy-bottomed saucepan, melt butter over medium-low heat. Add onion and garlic, sauté until translucent (about 4 minutes).
- Add chopped chiles and warm for 1 minute.
- In a bowl, toss shredded cheeses with cornstarch.
- Warm milk and cream cheese in the saucepan until cream cheese begins to melt.
- Add cheese mixture in small handfuls, stirring constantly over low heat until smooth (about 8 minutes).
- Finish with lime juice, cilantro, and salt to taste.
- Keep warm over low heat or transfer to a slow cooker on the ‘warm’ setting.
Notes
For best results, shred cheese from blocks to avoid graininess. Serve with tortilla chips, warm flour tortillas, or over grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican