This dip is so easy to make you will wonder why you ever bought it! The jalapeno peppers give it a bit of lingering heat. If you want even more heat, then you can add hot peppers of your choice. Use old cheddar for added flavor and serve with homemade pita chips.
3 cups cheddar cheese
1 tbsp cornstarch
1 tbsp butter
1 garlic clove, minced
1 red onion, chopped
2 small tomatoes, chopped
1/2 tsp cumin
2 tbsp pickled jalapeno peppers, chopped
1 tsp salt
3/4 cup milk
1/4 cup 35% cream
For additional heat:
1 tsp Serrano peppers, pan roasted and chopped
1 tsp cayenne pepper
Grate cheddar cheese and set aside. Do not use pre shredded cheese as it contains additives and the dip will not work.
Melt butter in a pot and add the chopped onion and garlic. Cook until the onion is translucent, approximately 3 minutes. Add the chopped tomato and cook for an additional minute.
In the meantime, toss the cheese with the cornstarch. Add the jalapeno peppers and the spices and mix well. If you want to make the dip even spicier, add the Serrano peppers and cayenne. Add the milk, cream and cheese to the onions and stir until the cheese completely melts.
This dip thickens as it cools. You can thin it out by adding more cream.