Warm Jalapeno Cheese Dip

Warm Jalapeno Cheese Dip For flavorful warm jalapeno cheese dip, use pepper Jack. A little flour keeps the dip smooth, the evaporated milk makes it creamy, and the turmeric gives it appealing bright color.

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

1 (12 ounce) can evaporated milk
2 tablespoons butter
3 tablespoons flour
½ teaspoon ground turmeric
8 ounces shredded pepper Jack cheese
1 cup prepared salsa
2 tablespoons fresh lemon juice
Salt and ground black pepper

Time Details

PREP :

COOK :

TOTAL :

SERVING : 24

YIELD : 3 cups

Step 1

Microwave milk in a 1-quart Pyrex measuring cup until steamy. Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour and turmeric until smooth, then whisk in milk until creamy and thick. Whisk in cheese. (Dip can be refrigerated in an airtight container up to 3 days.) When ready to serve, return cheese sauce to saucepan; stir in salsa and lemon juice, and slowly rewarm. Adjust seasonings, including salt and pepper to taste, and serve.

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Per Serving: 72 calories; protein 3.3g; carbohydrates 3.3g; fat 5.1g; cholesterol 16.8mg; sodium 144.1mg.