Ingredients
Equipment
Method
Instructions
- Start by gathering all your ingredients. Chop the pickled jalapeños, dice the onion, and if you’re adding cooked chorizo, make sure it’s ready to go. This will make the cooking process smoother.
- In a medium saucepan over low heat, add the white American cheese (or Queso Blanco Velveeta) and the whole milk. Stir frequently to prevent sticking, allowing the cheese to melt slowly and evenly.
- Once the cheese is melted and smooth, stir in the chopped green chiles, pickled jalapeños, diced onion, and ground cumin. Mix well until all ingredients are combined and heated through.
- If you’re using cooked chorizo, fold it into the cheese mixture now. This adds a wonderful depth of flavor to your dip. If you want to make it a bit more filling, you can also add corn and black beans at this stage.
- Now is the time to taste your dip! If you prefer a bit more heat, add some hot sauce to your liking. Feel free to adjust any other seasonings to suit your palate.
- Transfer the dip to a serving bowl and garnish with fresh chopped cilantro. Serve it warm with tortilla chips or your favorite dippers, and watch it disappear!
Notes
- Don’t rush the melting process. Use low heat to prevent the cheese from becoming lumpy.
- Avoid using pre-shredded cheese, as it often contains anti-caking agents that can affect the texture of your dip.
- Make sure to taste as you go to achieve your desired flavor profile.