A perfect blend of green chiles and cheese melted into a delicious dip!
- 4 hatch chiles roasted, peeled and seeded (or equivalent peppers)
- 8 oz White American Cheese cubed
- 4 oz Monterrey Jack Cheese cubed
- 2 tsp olive oil
- 1 small onion diced
- 1 clove garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper 1/2 tsp if you like it hot, some like it hot
To start heat olive oil and onions in a sauce pan over medium heat. Cook the onions till they are translucent. Roughly 5 minutes.
Then add the garlic and continue to cook for another minute.
Add the 1/3 cup milk and roasted chiles. Cook for 3 minutes or until the milk is warmed.
Add the salt, pepper, cayenne pepper and cumin into the pan.
Then slowly add the 8 oz of White American Cheese and 4 oz of Monterrey Jack cheese. Stirring as you add the cheese.
Stir until melted.
Simmer for 5 minutes or until smooth and delicious!
Serve with your favorite chips.