Excellent with tortilla chips. Be sure to shred your own cheese, otherwise the dip may not be smooth.
Ingredients
- 2 Tbl unsalted butter
- 1/2 onion diced
- 4 cloves garlic minced
- 2 Tbl flour
- 1 c milk (extra to thin if needed)
- 3 c cheddar cheese shredded
- 3 c Monterey Jack cheese shredded
- 1 can Rotel tomatoes with green chilis
- 1/2 c sour cream
- 1/4 tsp Ground Cumin
- 1/2 c chopped cilantro optional
- Salt to taste
Servings: cups approx
Instructions
- Melt the butter in a saucepan on medium-low heat, sauté onions and peppers (if using) til onions are translucent.
- Add garlic and cook for another minute.
- Make a roux by adding flour and cook for about 30 seconds. whisking continually.
- Add the milk to the pot, and then cook on medium, whisking constantly until sauce is thick, about 5 minutes.
- Stir in the cilantro and tomatoes.
- Reduce heat to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted.
- Repeat until all the cheese has been added.
- Stir in the sour cream and cumin.
- Season to taste.
- Best served warm.
Recipe Notes
Optional: Replace canned tomatoes with 3-4 diced plum tomatoes and a few favorite chilies if desired. Play with cheeses; a good substitution is equal parts Montery Jack, Cheddar and Colby.
Share this Recipe
Powered byWP Ultimate Recipe