jalapeno white cheese dip

Have you been to miguels in san diego? It’s a local mexican chain here. Their claim to fame? This amazing hot jalapeño cheese sauce that they serve with chips, salsa and carrots. It’s amazing. So amazing.

But what’s even better than jalapeño cheese sauce? Let me tell you… this jalapeño and white cheese dip. It’s not a sauce, it’s an experience.

Started on the stove and finished in the oven, it’s everything you didn’t know you needed. Perfect for taco tuesday, cinco de mayo, and game-day servings alike.

Ingredients:

4 Tbsp butter

3 Tbsp flour

1 1/2 tsp better than chicken bouillon base

4 scallions, sliced white and green parts divided

1 jalapeño, minced and seeded

1 Tbsp pickled jalapeño juice

2 cups heavy whipping cream

1 cup sour cream

2 cups jack cheese, divided use

1 cup white cheddar cheese

1 cup mozzarella cheese

Directions:

Preheat oven to 400.

In a cast iron skillet, melt butter.

Once butter has melted, stir in flour, 1 Tbsp at a time, whisking to combine, over medium high heat.

Once butter and flour are combined and form a roux, add in chopped jalapeños, juice, chicken base, and the white part of the scallions.

Add in cream, a little bit at a time, whisking to combine.

Whisk in sour cream.

Once combined, add in 1 cup of jack cheese, cheddar, and mozzarella. Whisk to combine.

Once cheese has melted, turn off the heat.

Top with 1 cup of jack cheese and the green part of scallions.

Place in oven on bottom rack for 10 minutes.

After 10 minutes, move cast iron to top shelf and cook for an additional 10 minutes until cheese is bubbly and starts to brown.

Serve with chips, bread, vegetables, etc.