Ingredients
Equipment
Method
- Place the cold milk in a cold pot on the stove.
- Whisk in the cornstarch, granulated garlic, and granulated onion.
- Turn heat to medium-low and whisk until the milk is heated and foams up.
- Continue stirring for another 2 minutes.
- Add the American cheese a few slices at a time, stirring constantly.
- Once all the American cheese is melted, add the Monterey Jack in 2-3 batches, stirring until fully melted and incorporated.
- If adding salsa, stir it in now and reduce the milk by the same amount of salsa used.
- Add any optional peppers or cilantro.
- Serve hot.
- If the dip thickens as it sits, stir in a splash of warm milk to loosen it back up.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The key to this dip's restaurant-quality texture is creating a proper emulsion by adding the cheese slowly to the warm milk base while stirring constantly. This prevents the cheese from breaking and gives you that smooth, creamy consistency. Store in an airtight container in the refrigerator for up to 5 days, reheating gently on the stovetop with a splash of milk to restore consistency. The dip thickens as it cools, so add milk one tablespoon at a time when reheating until you reach desired texture. You can customize each reheating portion differently—keep some plain for kids, add green salsa and jalapeños to another portion for adults. This is a true workhorse component that turns basic tortilla chips into an instant appetizer or transforms grilled chicken into smothered enchiladas.
