Difficulty Level: medium

Cook Time: 30 mins

Special Notes: You can do this without the Jalapeño Chilli if you prefer

  

Mix
Stir
Moving
Remove (false friend – remover)
Bubble
Corn Starch
Season

Knives

Cutting boards

Saucepan

Spoons

Hot plate

Measuring cups

 

Ingredients	4 people	8-10 people
Butter or Oil	1 tbsp	2 tbsp
Onion	¼	½
Jalapeño Chilli	1	2
Garlic	½	1
Flour	1 flat tbsp	2 flat tbsp.
Milk	½ cup	1 cup
Chedder Cheese	¾ cup (75gr)	1 ½ cups (150gr)

 

1. On a medium to high flame, fry the onions until soft then add the Jalapeño chillis and garlic. Cook for a further minute or so.
2. On a low flame, add the flour and mix together with a spatula. Keep everything moving or the flour will burn.
3. Add the milk and continue to mix until everything thickens considerably. Allow this to bubble at least for 30 seconds to help remove the taste of the flour.
4. Add a handful of cheese and mix with the spatula (low flame). Once the cheese has melted and has been fully integrated into the mix, add more. Continue this process until you use all the cheese.
5. Season with salt and pepper and serve immediately.
6. You may add some red/green peppers, coriander or pretty much anything else to the top of the dip if you like.