This classic Tex-Mex dip comes from Lisa Fain (a.k.a. The Homesick Texan). With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top.
Featured in: The Easiest Way to Make Cheese Dip
What You Will Need
Yield: makes 5 cups
Time: 20 minutes
- 2 tbsp. unsalted butter
- 2 serrano chiles, stemmed and seeded, then diced
- 1 jalapeño, stemmed and seeded, then diced
- <sup>1</sup>⁄<sub>2</sub> medium yellow onion, diced
- 2 cloves garlic, finely chopped
- 2 tbsp. flour
- 1 cup milk
- 1 cup canned diced tomatoes, with juice
- <sup>1</sup>⁄<sub>2</sub> cup chopped fresh cilantro
- 3 cups grated cheddar cheese (about 12 oz.)
- 3 cups Monterey Jack cheese (about 12 ounces)
- <sup>1</sup>⁄<sub>2</sub> cup sour cream
- Kosher salt
- Tortilla chips, for serving
- Melt butter in a medium saucepan over medium heat; add chiles and onion and cook 5 minutes. Add garlic and cook 1 minute longer; whisk in flour and cook for 30 seconds. While whisking, pour in milk and continue to cook until sauce is thick, about 3 minutes. Stir in tomatoes and cilantro and reduce heat to medium-low. Slowly add in cheeses, 1⁄2 cup at a time, until it has completely melted. Stir in sour cream and salt and serve with tortilla chips.
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