Ingredients:

  • 1 lb White American Cheese, cut into cubes
  • 4 oz Shredded Monterey Jack cheese
  • 0.75 cup half-and-half
  • 0.25 cup whole milk
  • 4 oz canned diced green chiles
  • 1 tbsp diced pickled jalapeños
  • 1 tsp pickled jalapeño brine
  • 0.5 tsp ground cumin
  • 0.25 tsp garlic powder
  • 1 pinch cayenne pepper

Instructions:

  1. Prepare the cheese by cutting the White American into 1 inch cubes and shredding the Monterey Jack.
  2. Combine the half and half, diced green chiles, pickled jalapeños, jalapeño brine, cumin, garlic powder, and cayenne in your saucepan.
  3. Heat the mixture over medium low, stirring occasionally.
  4. Simmer the liquid gently until small bubbles form around the edges and the aroma of cumin fills the kitchen.
  5. Add the first handful of American cheese cubes to the warm liquid. Add in stages prevents the temperature from dropping too sharply.
  6. Stir constantly with your spatula until the first batch of cheese has completely vanished into the cream.
  7. Repeat this process with the remaining American cheese and the shredded Monterey Jack, adding a little at a time.
  8. Whisk the mixture until the emulsion is glossy, smooth, and free of any lumps.
  9. Stir in the whole milk gradually until the dip reaches your preferred thickness.
  10. Serve the dip immediately in a pre warmed bowl.