Photo: Dominic Perri; Styling: Gerri Williams for James Reps
Prep Time
7 Mins
Cook Time
7 Mins
Yield
Serves 8

How to Make It

Step 1

Combine tomatoes and cumin in a medium saucepan and bring to a simmer over medium-low heat. Add cheese a handful at a time, stirring, just until melted, about 2 minutes.

Step 2

Stir in jalapeños and milk. Simmer over low heat, stirring constantly, until mixture is well combined, 2 to 4 minutes. Don't overheat; cheese will seize and become clumpy.

Step 3

Stir in cilantro; season with salt and pepper. Keep dip warm in a slow cooker set on low or a pan over very low heat, stirring occasionally. Serve with tortilla chips, if desired.

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