Ingredients
Scale
- ¾ pound white american cheese whole milk, grated or cut into small cubes
- 4 ounces mozzarella cheese, grated
- 2 ounces white cheddar cheese, grated
- 1 ¼ cups half-and-half or heavy cream
- 2 tablespoons canned green chiles, chopped
- ¾ – 1 teaspoon chili powder
- ¾ – 1 teaspoon cumin
- ¼ -½ teaspoon nutmeg, optional
- 1 teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- ¼ teaspoon white pepper or black ground pepper
- chopped tomatoes
- fresh diced jalapeños
- jarred jalapeños, whole or diced
- fresh cilantro, chopped
- red onion, minced
- black olives, sliced
Instructions
- Prep all ingredients, as stirring is required once you start.
- In a medium pot or cast iron skillet, heat the half-and-half over medium heat until it simmers.
- Reduce heat to low and gradually whisk in the American cheese until smooth.
- Once the American cheese is melted, add the mozzarella cheese and continue whisking until smooth.
- Stir in the green chiles, chili powder, cumin, salt, and pepper, mixing well.
- Remove from heat and transfer to a serving dish or cast iron skillet.
- For serving, consider using a mini slow cooker to keep it warm. Add garnishes as desired.
- Pair with warm tortilla chips and salsa for a delicious snack!
Notes
Keep stirring the cheese to prevent it from clumping.
For a smoky flavor, substitute regular chili powder with ancho chili powder.
This dip is best served warm and can be reheated easily.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.