2 cups white cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1 cup milk

1 tablespoon butter

2 tablespoons all-purpose flour

1/2 cup diced tomatoes

1/4 cup finely chopped onion

2 tablespoons chopped fresh cilantro (optional)

1 jalapeño, seeded and minced

1 tablespoon lime juice

1 teaspoon salt

1 teaspoon sugar

1 teaspoon cumin

1 teaspoon Commander’s Bloody Mary Spice Blend of choice (we recommend our spicy blend)

Tortilla chips for serving

Step 1. Create a Roux:

In a saucepan over medium heat, melt butter. Stir in flour to create a roux.

 

Step 2. Add Milk:

Gradually whisk in milk until smooth and thickened.

 

Step 3. Add Cheeses:

Reduce heat to low, then add white cheddar and Monterey Jack cheeses. Stir until melted and smooth.

 

Step 4. Add Veggies:

Add diced tomatoes, chopped onion, cilantro, and minced jalapeño to the cheese mixture.

 

Step 5. Season:

Season with lime juice, salt, sugar, cumin, and Bloody Mary spice blend. Adjust seasoning to taste.

 

Step 6. Stir :

Continue stirring until all ingredients are well combined and heated through.

 

Step 7. Serve:

Serve the hot white cheese dip with tortilla chips and savor the spicy, cheesy goodness!

 

Note: Adjust the spice level by modifying the amount of jalapeños and Bloody Mary spice blend based on your preference.