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First saute onion in olive oil for 5 to 10 minutes over medium heat. Stir frequently to prevent burning.
Add the garlic, reduce the heat to low, and cook for 5 min. Set aside.
Have all your other ingredients ready to go. Grate that cheese, measure out that flour and butter.
Chop up those jalapeno or chipotle chiles and measure out your milk.
Having everything pre measured and ready to go into the recipe will make things much more organized and easier for you.
The first thing we are going to do is make a roux.
Grab your 2 quart sauce pan and melt the butter over very low heat. We don't want to see a lot of bubbles going on in melting the butter. Just a gentle melting.
Once the butter is just melted, add the flour and stir with a whisk to blend it together.
Turn the heat up just a little bit so that you can see the flour/butter mixture slightly bubbling. Stir constantly for 1 minute.
Now add a little milk while continuing to stir with the whisk. Add the rest of the milk and turn the heat up to medium.
Continue to whisk for about 5 to 10 minutes. You will notice the sauce thickening.
Turn the heat down just a little and add the cumin, onion and garlic mixture, the green chiles, and the jalapeno/chipotle chiles. Stir until well mixed and hot.
Add a pinch of salt and pepper and stir.
Turn off the heat and add the grated cheese, one handful at a time.
Stir each handful in with the whisk until melted. Keep adding handfuls and stirring until all the cheese is mixed in and creamy.
Now you get to taste it. Does it need more salt? More heat? You can still stir it in at this time.
If you have one of those small crockpots or fondue pots, that would work well to keep this white cheese dip warm.
Serve with tortilla chips.
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tricia33 7 months agoI did not like this at all.
KandiLynn2010 3 years agoMakes about 2 1/2 cups. (Copyright © Cooking Mexican RecipesTM 2004-2009. All rights reserved. ) [I posted this recipe.]