Ingredients:

  • Unsalted Butter, 1 Tbsp (15 g)
  • All-Purpose Flour, 1 Tbsp (8 g)
  • Yellow Onion, 1/4 cup, finely diced (40 g)
  • Jalapeño, 1 medium, finely minced (seeds and membranes removed)
  • Garlic, 1 clove, minced (5 g)
  • Cumin, ground, 1/2 tsp
  • Chili Powder (mild), 1/4 tsp
  • Evaporated Skim Milk, 1 cup (240 mL)
  • Fire-Roasted Diced Tomatoes (such as Rotel), 1/2 (10 oz) can, well-drained
  • Kosher Salt, to taste (about 1/2 tsp)
  • Black Pepper, 1/4 tsp
  • Sharp Reduced-Fat Cheddar, 6 oz (170 g), freshly shredded
  • Monterey Jack Cheese, 4 oz (115 g), freshly shredded

Instructions:

  1. Sauté the Vegetables: In a heavy-bottomed saucepan, melt the butter over medium heat. Add the diced onion and minced jalapeño. Sauté gently for 3–4 minutes until softened.
  2. Add Garlic and Spices: Stir in the minced garlic, cumin, and chili powder. Cook for 30 seconds until fragrant.
  3. Make the Roux: Sprinkle the flour over the vegetables. Stir continuously for 1 minute to cook out the raw flour taste, creating a light blond roux.
  4. Whisk in Milk: Gradually pour the evaporated skim milk into the roux, whisking constantly to prevent lumps. Start with small splashes until a smooth paste forms, then pour in the rest of the milk.
  5. Simmer: Increase the heat slightly and bring the sauce to a gentle simmer (do not boil vigorously). Cook for 3–5 minutes, whisking occasionally, until the sauce has thickened enough to lightly coat the back of a spoon.
  6. Add Tomatoes and Season: Stir in the drained fire-roasted tomatoes, salt, and pepper. Remove the pan from the heat immediately.
  7. Incorporate Cheese Off-Heat: This is crucial for low-fat dairy. Remove the saucepan from the stove entirely. Add the shredded cheese, about 1/3 at a time.
  8. Stir until Smooth: Use a wooden spoon or spatula to stir the cheese into the hot liquid until fully melted and smooth before adding the next batch. Continue until all cheese is incorporated and the dip is glossy and creamy.
  9. Adjust Consistency: If the dip is too thick, stir in 1–2 tablespoons of hot water or extra evaporated milk until the desired consistency is reached.
  10. Serve Hot: Taste and adjust seasoning if necessary, then transfer immediately to a serving bowl for dipping.