经典奶酪蘸酱
开胃菜20 分钟8 份简单关于此食谱
一款浓郁、顺滑、深受欢迎的奶酪蘸酱，采用真实奶酪和几种常见的储备食材制成。光滑、柔软，风味十足——这是那种在每个聚会上都会被一扫而空的蘸酱。在炉灶上制作，不到20分钟就能完成，是完美的比赛日开胃菜、玉米饼之夜的伙伴，或任何时候满足渴望的小食。
步骤说明
- 1
Shred the Sharp Cheddar Cheese and Monterey Jack Cheese from a block and set aside. Pre-shredded cheese contains anti-caking agents that prevent smooth melting, so freshly grated is strongly recommended.
- 2
In a medium Saucepan over ^[medium heat], melt the Butter. Add the diced White Onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the Garlic and cook for 30 seconds more until fragrant.
- 3
Add the drained diced Green Chiles and stir to combine. Cook for 1 minute.
- 4
In a small Mixing Bowl or Measuring Cups, whisk the Cornstarch into the Milk until fully dissolved with no lumps. Pour the milk mixture and the Heavy Cream into the Saucepan. Stir and bring to a gentle simmer over ^[medium heat], about 2–3 minutes.
- 5
Reduce heat to ^[low]. Add the cubed Velveeta and stir continuously until fully melted and the base is smooth, about 2 minutes.
- 6
Add the shredded Sharp Cheddar Cheese and Monterey Jack Cheese in two or three small handfuls, stirring each addition until fully melted before adding the next. This gradual process ensures the dip stays silky and doesn't break.
- 7
Stir in the drained Tomatoes with Green Chiles Rotel, Cumin, Chili Powder, Kosher Salt, and Cayenne Pepper (if using). Taste and adjust seasoning as needed. If the dip seems too thick, add a splash of Milk and stir to loosen.
- 8
Transfer to a serving bowl or keep warm in the Saucepan on the lowest heat setting. Garnish with fresh Cilantro and sliced Jalapeno if desired. Serve immediately with tortilla chips, warm flour tortillas, or fresh vegetables.
