This ooey gooey cheese dip is so addictive, it will keep you coming back for more. So be sure to have plenty of chips on hand.
Makes
6 cups
Total Time
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Ingredients
Test Kitchen Approved
Test Kitchen Tip
Block cheese doesn’t contain the anti-caking agent preshredded cheese does, so shredding your own yields a much smoother dip
Instructions
Toss together cheese and flour in a large resealable plastic bag until cheese is coated.
Heat cream in a double boiler over medium until simmering. Add ½ cup cheese at a time, stirring to incorporate, waiting to add the next ½ cup until the previous one melts.
Stir in jalapeños and sour cream. Keep dip warm over low heat without allowing it to boil.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per Tbsp.
Calories: 52
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 41mg 1%
% Daily Value*
Carbs 1g 0%
Fiber 0g 0%
Protein 2g
*Percent Daily Values are based on a 2,000 calorie diet.
