Ingredients:

  • 2 Tbsp Unsalted Butter
  • ¼ cup finely minced Yellow Onion
  • 2 cloves minced Garlic
  • 1 medium Jalapeño, seeded and minced
  • 2 Tbsp All-Purpose Flour
  • 1 cup Evaporated Milk
  • ½ tsp ground Cumin
  • 1 tsp Chili Powder
  • ½ tsp Kosher Salt
  • ¼ tsp freshly ground Black Pepper
  • 8 oz freshly grated Monterey Jack Cheese
  • 8 oz freshly grated Sharp Cheddar Cheese

Instructions:

  1. Melt the butter in a saucepan over medium heat. Add the minced onion, garlic, and jalapeño. Sauté gently for 3-5 minutes until the onion is translucent and soft, but not browned.
  2. Sprinkle the flour over the softened aromatics. Stir continuously with a wooden spoon for 60 seconds. This step is crucial for cooking out the raw flour taste.
  3. Slowly pour in the evaporated milk while whisking vigorously to prevent lumps from forming.
  4. Continue whisking occasionally. Bring the mixture to a gentle simmer (it should just begin to bubble around the edges). Cook for 2-3 minutes until the mixture thickens significantly, enough to lightly coat the back of a spoon.
  5. Stir in the ground cumin, chili powder, salt, and pepper. Remove the pan completely from the heat source.
  6. Turn the heat down to the absolute lowest setting, or remove the pan from the heat entirely for 30 seconds to allow the temperature to drop slightly. (Cheese melts best just off the boil.)
  7. Add the grated Monterey Jack and Cheddar in three small batches. Stir continuously with a rubber spatula until each batch is completely melted and smooth before adding the next. This ensures a consistent, non-gritty texture.
  8. Taste the dip and adjust the seasoning (add more salt or a dash of hot sauce, if desired). If the dip is too thick, stir in 1-2 tablespoons of milk until the desired consistency is achieved.
  9. Transfer immediately to a serving bowl or cast-iron skillet to help keep it warm.