Description
Even without boxed cheese, this dip comes out smooth and creamy and is super quick and easy to make!
Ingredients
Scale
- 2 tablespoons butter
- 2–3 garlic cloves, pressed through a garlic press
- 2 tablespoons all purpose flour
- 1 cup whole milk (plus more if needed for thinning)
- 1/2 cup roasted, chopped, Hatch green chiles
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- pinch of cayenne pepper
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
- Garnish with additional green chiles, chopped cilantro, and green onions if desired
- Serve with tortilla chips
Instructions
- In a small skillet, melt butter over medium high heat. Add garlic and stir, cooking for 1-2 minutes. Sprinkle flour over the melted butter, and whisk to make a paste. Cook for 1-2 minutes, and then slowly whisk in the milk. Add green chiles, salt, and cumin. Allow to come to a gentle boil, whisking frequently, until slightly thickened.
- Turn heat to low. Add the cheese, and stir until smooth. Garnish and serve with chips.
Nutrition
- Serving Size: 1 Serving
- Calories: 333
- Sugar: 4.4g
- Sodium: 692mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8.1g
- Trans Fat: 0.5g
- Carbohydrates: 9.4g
- Fiber: 0.5g
- Protein: 16g
- Cholesterol: 74mg
