Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • ½ medium yellow onion, finely chopped (approx. ½ cup) (75g)
  • 1 jalapeño pepper, seeded and minced (adjust to taste) (15g)
  • 1 clove garlic, minced (5g)
  • 1 teaspoon ground cumin (5 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon ground black pepper (1 ml)
  • 1 cup whole milk (240 ml)
  • 4 ounces cream cheese, softened (113g)
  • 1 pound white American cheese, cut into cubes (454g)
  • 4 ounces Monterey Jack cheese, shredded (113g)
  • 2 tablespoons pickled jalapeño juice, or to taste (30 ml)
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 1 lime, cut into wedges, for serving

Instructions:

  1. Heat the oil in a large skillet over medium heat. Add the onion and jalapeño and sauté until softened, about 5 minutes. Stir in the garlic, cumin, salt, and pepper, and cook for 1 minute more, until fragrant.
  2. Pour in the milk and bring to a simmer. Reduce heat to low.
  3. Add the softened cream cheese and whisk until smooth and fully incorporated.
  4. Gradually add the cubed white American cheese and shredded Monterey Jack cheese, a handful at a time, whisking constantly until completely melted and smooth.
  5. Stir in the pickled jalapeño juice, tasting and adjusting as needed for desired level of tang and spice.
  6. Keep the dip warm over very low heat until ready to serve, stirring occasionally to prevent a skin from forming. Alternatively, transfer to a slow cooker on the warm setting.
  7. Garnish with fresh cilantro and serve immediately with tortilla chips, vegetables, or your favorite dippers. Offer lime wedges for squeezing.