Ingredients:

  • 8 oz sharp yellow cheddar, hand-grated
  • 4 oz Monterey Jack, hand-grated
  • 1 tsp cornstarch
  • 0.5 cup unsweetened almond milk
  • 4 oz Neufchâtel cheese, softened and cubed
  • 10 oz can diced tomatoes and green chilies, drained well
  • 0.25 cup fresh cilantro, chopped
  • 1 fresh jalapeño, minced (optional)

Instructions:

  1. Grate the cheese. Use the large holes on a box grater for both the cheddar and Monterey Jack.
  2. Coat with starch. In a small bowl, toss the grated cheese with 1 teaspoon of cornstarch until every strand is lightly and evenly coated. Note: This prevents the proteins from binding too tightly.
  3. Prep the base. Place a medium heavy bottomed saucepan over medium low heat and whisk together the almond milk, Neufchâtel, and spices.
  4. Heat the liquid. Stir the milk mixture constantly until the Neufchâtel is fully melted and the liquid is steaming until you see small bubbles around the edges.
  5. Avoid the boil. Ensure the liquid does not reach a full rolling boil, as this can scorch the dairy and ruin the flavor.
  6. Lower the heat. Reduce the burner to the lowest setting before you start adding the cheese blend.
  7. Whisk in batches. Add the cheese and cornstarch blend one handful at a time, whisking in a figure eight motion until each handful is completely vanished.
  8. Check the silkiness. Once all the cheese is in and the base is smooth, fold in the drained tomatoes, green chilies, and cilantro.
  9. Add the heat. Toss in the minced jalapeño if you’re looking for that extra zing until evenly distributed.
  10. Serve immediately. Pour into a warm bowl and serve while it’s still velvety and pourable. > Chef Tip: If the dip starts to thicken too much while you're serving, whisk in one tablespoon of warm milk at a time to bring back that lava consistency.