Arkansas · Starter
Arkansas Cheese Dip
- Easy
- 30 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, a warm current of chile, opening aromatic and staying there.
Ingredients
- 500g white American cheese, cubed
- 250ml whole milk
- 2 tbsp butter
- 1 tomato, diced
- 2 pickled jalapenos, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 garlic clove, grated
- Tortilla chips
Equipment
Grater / zester
Allergen screen
Found: gluten · dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Melt the butter in a saucepan and cook the garlic 30 seconds.
- Add the cheese and milk and melt over low heat, stirring constantly, until smooth.
- Stir in the tomato, jalapenos, cumin, and chili powder.
- Keep warm over the lowest heat, loosening with a splash of milk if it thickens.
- Serve hot with tortilla chips.
At the Table
- The Pour
- Chianti Classico or Barbera d’Alba
- Also Right
- Vermentino for the lighter plates
- From the Taps
- Italian pilsner
- Zero-Proof
- San Pellegrino Sanbittèr
Tomato’s acid demands equal acid: Italian reds evolved beside the sauce, and the regional pairing is the safest law in wine.
Saved on this device and kept across visits: export from My Menu to move them.