Makes about 2 2/3 cups, enough for about 8

A thick, rich, delightfully gooey cheese dip or sauce. Try it over nachos, as a dip for vegetables or tortilla chips, or as a sauce for steamed broccoli or cauliflower.

  • 1/2 cup 2% reduced-fat milk
  • 1 tablespoon cornstarch
  • 6 ounces mild cheddar, shredded
  • 6 ounces Monterey Jack cheese, shredded
  • 1 medium tomato, seeded and diced
  • 1/3 cup finely diced onion
  • 1 jalapeño peppers, seeded and finely diced
  • Chili powder for garnish (optional)
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In medium saucepan, whisk milk and cornstarch together until no lumps remain. Cook over medium heat, stirring constantly, until mixture thickens. Stir in cheeses. Lower heat to medium-low and continue cooking, stirring frequently, until cheese is melted and the mixture is very smooth, about 5 minutes. Stir in tomato, onion and jalapeños and continue cooking, stirring frequently, until flavors blend, about 5 minutes more. Sprinkle with chili powder and serve hot.

Nutritional Info: 
Per Serving:110 calories (70 from fat), 8g total fat, 4.5g saturated fat, 25mg cholesterol, 150mg sodium, 3g carbohydrate (0g dietary fiber, 1g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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