1 1/4 lb block White American Cheese (we usually get ours from the deli)
1/4 cup diced green chiles
2 pickled jalapenos, chopped
1 ounce pickled jalapeno juice
2/3 cup whole milk
1/2 cup cold water
pinch of cumin (optional)
|Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping|
The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.
Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. To keep warm pour into a crock pot and keep it on warm and stir occasionally.
**Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.**
A small note in case there is anyone else out there like us. We don't like chunks of jalapenos or chiles in our cheese dip, so we just leave those out and add in extra jalapeno juice to give it that kick it needs! We also go without using the pinch of cumin. Just our preferences, but I thought I would share in case there is someone else out there who doesn't like chunks of stuff in their cheese dip either! ;)