Serves: 10

Preparation time: 20 minutes

This spicy cheese dip, with jalapeño and chili peppers, is easy to make and very flavourful. A great snack or appetizer for a party, especially taco night! The dip can be kept in the refrigerator for 3 days after making, and can also be used as a sauce for a delicious macaroni and cheese.

Ingredients:

• 3 tbsp butter
• 1/3 medium red onion, minced
• 1 green pepper, chopped
• 3 jalapeños, chopped
• 1 red chili pepper, chopped
• 3 garlic cloves, grated
• 1 large tomato, chopped
• 1 tsp kosher salt
• 3 tbsp all-purpose flour
• 1 3/4 cups whole milk
• 1/2 pound medium cheddar cheese, grated (about 2 1/2 cups grated)
• 1/2 pound Monterey Jack cheese, grated

*for a less spicy version substitute jalapeño and red chili for one red or green pepper.

Instructions:

In a medium saucepan over medium-low heat, melt the butter, then add the onion, chili, jalapeños, garlic, and green pepper. Stir frequently and cook until the vegetables are tender and the onion is translucent. Add the tomatoes and salt, and cook until the liquid has reduced. Stir in flour, one spoonful at a time, until incorporated and thick. Whisk in milk, about a 1/4 cup at a time, and continue to cook until mixture comes to a boil and thickens. Over low heat, add both cheeses, a handful at a time, and cook, stirring constantly, until cheese is completely melted and glossy. Remove from heat and serve immediately with salsa, guacamole, sour cream, and avocado or pico de gallo. To reheat, simply put over low heat, to warm-up slowly, stirring frequently.

Recipe created by Jess Emin