Looking for a seriously big batch of rich, creamy, a-bit-spicy-but-not-too-spicy cheese dip for the big game? Well, this is it. Courtesy of my old favorite margarita spot in Fayetteville, Arkansas, Jose’s Restaurant.
This makes a really big batch of dip. It’s not a super thick dip like the usual cheese dips you find (you could cut back on the cream and milk if you want a thicker dip, but I find this dip is perfect as it is). It’s very tasty, which just the right combination of spices. Perfect with warmed tortilla chips (I also thick this dip makes a great sauce for nachos, hot dogs, and just about anything).
Also try my chicken nacho dip.
- 2 tablespoons plus 2 teaspoons unsalted butter
- 1/4 cup diced white onion
- 2 tablespoons plus 2 teaspoons minced garlic
- 1/4 cup all-purpose flour
- 3 1/4 cup heavy cream
- 3 1/4 cup milk
- 2 1/2 pounds white cheese, grated (you can substitute yellow shredded cheddar)
- 1 (4 ounce) can jalapeno peppers, chopped
- 1 teaspoon white pepper
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon hot chili powder
- Tortilla chips, warmed, for serving
- Melt butter in a large pot.
- Add onion and saute until starting to soften.
- Add garlic and cook another 1 minute.
- Add flour, stir and cook another 1 minute.
- Add cream and milk. Bring to a low boil. Reduce heat to low.
- Slowly add cheese, a small bit at a time, stirring constantly until melted. Do not add the cheese too quickly or the mixture will separate.
- Add the remaining ingredients except chips and warm.
- Serve with fresh hot tortilla chips. You can transfer the dip to a crockpot set on low for serving.