# What You'll Need:
→ Dairy
01 - 2 cups shredded sharp cheddar cheese
02 - 1 cup shredded Monterey Jack cheese
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons cream cheese
→ Vegetables
06 - 1 small jalapeño, finely diced with seeds removed
07 - 1 small tomato, seeded and diced
08 - 1/4 cup finely chopped red onion
09 - 2 cloves garlic, minced
→ Spices and Seasonings
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon smoked paprika
12 - 1/4 teaspoon chili powder
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon freshly ground black pepper
→ Optional Garnishes
15 - 2 tablespoons chopped fresh cilantro
16 - 1 tablespoon sliced green onions
# How To Make It:
01 - In a medium saucepan over medium heat, melt the butter. Add the red onion and jalapeño, stirring frequently until softened, approximately 2 minutes.
02 - Add the minced garlic and cook for 30 seconds until fragrant.
03 - Stir in the whole milk and cream cheese, whisking constantly until the cream cheese dissolves and the mixture achieves a smooth consistency.
04 - Gradually add the shredded cheddar and Monterey Jack cheeses, stirring continuously until completely melted and reaching a velvety texture.
05 - Mix in the ground cumin, smoked paprika, chili powder, kosher salt, and freshly ground black pepper until evenly distributed.
06 - Stir in the diced tomato and cook for 1 minute to heat through.
07 - Transfer to a serving bowl or warm slow cooker set to the warm setting. Garnish with fresh cilantro and sliced green onions if desired. Serve immediately with tortilla chips.
