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Taqueria Del Sol's Jalapeño-Cheese Dip

Serves: Makes 2 1/2 cups
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1 cup whole milk
1 pound (about 4 cups) freshly grated white pasteurized process American cheese (such as Land O’Lakes or Boar’s Head; see Note)
2 to 4 tablespoons diced pickled jalapeños
Diced fresh jalapeños, for garnish
Tortilla chips


Bring the milk to a boil in a medium saucepan. Remove from the heat. Stir in the grated cheese and pickled jalapeños. Whisk until smooth, about 5 minutes. Garnish with the fresh jalapeños. Transfer to a fondue pot or small slow cooker if you have one, or serve straight out of the pot if you don’t. Serve with the chips. The dip will keep for up to 1 week, covered and refrigerated. Reheat for a minute or two in a microwave.

Photo: Kate Williams

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