Ingredients (Serves ~6–8)
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2 tablespoons unsalted butter or neutral oil
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½ small yellow or white onion, finely chopped (about ¼ cup)
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2 cloves garlic, minced
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1 small jalapeño, seeded and finely chopped (optional — for a mild kick)
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12 oz (1 can) evaporated milk — or about 1 ¼ cups whole milk/cream for a thicker dip Simply Recipes+2Fork in the Kitchen+2
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1 tablespoon cornstarch (optional; helps with creaminess & prevents separation) The Cookie Rookie®+1
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8 oz (about 225 g) cream cheese, cut into cubes (room temperature) — for richness and smooth texture Simply Recipes+1
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1 ½ cups shredded cheddar cheese + 1 ½ cups shredded Monterey Jack cheese (freshly shredded, NOT pre-shredded — gives smoother melt) inspiredtaste.net+2ramshacklepantry.com+2
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1 (4 oz) can diced green chiles or chopped mild green chiles, drained (adds flavor + gentle heat) Urban Cowgirl+2Dang That’s Sweet+2
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½ tsp ground cumin (or more, to taste)
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¼ tsp chili powder (optional, for deeper flavor)
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½ tsp salt (plus more to taste)
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Freshly ground black pepper, to taste
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Optional garnishes: chopped cilantro, diced tomatoes, sliced jalapeños, chopped green onion
What you’ll serve it with: Tortilla chips, crunchy pita chips, warm tortilla wedges, soft pretzels, or even veggie sticks — all great for dipping.
Instructions
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Sauté the aromatics
In a medium saucepan over medium heat, melt the butter. Add chopped onion and jalapeño (if using). Sauté until onion is soft and translucent — about 3–4 minutes. Add minced garlic and sauté another 30 seconds, until fragrant. -
Build the creamy base
Pour in the evaporated milk (or milk/cream mixture). If using cornstarch — whisk it in now until fully dissolved. Bring mixture to a gentle simmer (do not boil). -
Add cream cheese
Lower the heat to low. Add the cream cheese cubes, stirring frequently until fully melted and smooth. This creates a silky base that helps prevent the dip from separating. -
Melt in the cheeses
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