Since football season is right around the corner, it’s time to start testing and collecting new snack recipes. With it’s creamy cheesiness and spicy kick, this dip is a perfect addition to your “go-to” collection! (And if you love jalapeno poppers but don’t want to go through the work of making them, check out this Jalapeno Popper Chip Dip.)
- 1 tsp olive oil
- 1/4 C chopped yellow onion
- 1 garlic clove, minced
- 2 Hatch chiles, roasted and chopped (I happened to have Hatch chiles on hand, feel free to use Serrano chiles.)
- 1 jalapeno pepper, roasted and chopped
- 1 tbsp flour
- 1/2 C non-fat milk
- 1/2 C tomatoes, diced
- 1 1/2 C Monterrey Jack cheese, shredded
- 1 1/2 C reduced-fat cheddar cheese, shredded
- 1/4 C reduced-fat sour cream
- Heat oil in a small saucepan over medium heat. Add onions and saute for 3-5 minutes or until translucent. Add garlic and peppers; cook for another minute. Whisk flour into mixture and cook for another 30 seconds or until flour coats mixture completely. Slowly whisk in milk stirring constantly until sauce is thick, about 3 minutes. Stir in tomatoes.
- Reduce heat to low. Add cheese 1/2 cup at a time. Stir in each addition until completely melted. Repeat until all of the cheese is added. Mixture will be thick. Stir in sour cream until completely combined.
- Serve immediately with your favorite chips. Store leftovers in the refrigerator and reheat before serving.