Warm Jalapeno Cheese Dip

Warm Jalapeno Cheese Dip

USA WEEKEND columnist Pam Anderson 0

"For flavorful warm jalapeno cheese dip, use pepper Jack. A little flour keeps the dip smooth, the evaporated milk makes it creamy, and the turmeric gives it appealing bright color."

Ingredients {{adjustedServings}} servings 72 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Microwave milk in a 1-quart Pyrex measuring cup until steamy. Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour and turmeric until smooth, then whisk in milk until creamy and thick. Whisk in cheese. (Dip can be refrigerated in an airtight container up to 3 days.) When ready to serve, return cheese sauce to saucepan; stir in salsa and lemon juice, and slowly rewarm. Adjust seasonings, including salt and pepper to taste, and serve.
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  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 14

  1. 18 Ratings


The cheese dip served in Mexican Restaurants consists of Land O Lakes processed american cheese (can be found at Wal-mart's deli and there is no sub) and half-and-half. That is it. Oh, and grate the cheese instead of cubing. It melts nicely. I have searched and searched for this as well. Yummy, usually I add jalapenos or a can of green chiles.


YUMMY! I'm always looking for new dip to serve with tortilla shells & this one is my new favorite. It's smooth & creamy with a great zippy flavor! YUMMY!


was craving cheese dip and i'm so glad i found this recipe! using evaporated milk and flour hadn't occurred to me. I added canned green chiles and not so much salsa, due to what I had on hand. I think I used too much tumeric, so next time I'll tone that down to my tastes. This is wonderful!