The perfect cheese dip for Cinco De Mayo

Want to know the secret to amazing cheese dip? Chef Eddie Hernandez from Taqueria Del Sol Jalapeño shows his secret to making this delicious recipe at home to celebrate Cinco De Mayo!

Taqueria Del Sol Jalapeño-Cheese Dip

(Makes 2½ cups)

Ingredients:

• 1 cup whole milk
• 1 pound (about 4 cups) freshly grated white pasteurized process American cheese (such as Land O’Lakes or Boar’s Head)
• 2 to 4 tablespoons diced pickled jalapeños
• Diced fresh jalapeños for garnish
• Tortilla chips

Directions:

1. Bring the milk to a boil in a medium saucepan.
2. Remove fromthe heat.
3. Stir in the grated cheese and pickled jalapeños.
4. Whisk until smooth, about 5 minutes.
5. Garnish with the fresh jalapeños. Transfer to a fondue pot or small slow cooker if you have one, or serve straight out of the pot if you don’t.
6. Serve with the chips.
7. The dip will keep for up to 1 week, covered and refrigerated.
8. Reheat for a minute or two in a microwave.

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