Everybody loves cheese dip.
I don’t know why, but I swear the buttermilk makes it. I tried it again today with regular milk, and it wasn’t the same. Still good, but not the same. If you don’t have buttermilk, splash a little bit of vinegar in some milk and let it sit for about 10 minutes – it will be the same thing.
My latest obsession has been Cabot’s Farmhouse Reserve White Cheddar, and it works so well in this dip. Oh, and make sure to whisk the shit out of the roux in the beginning so you don’t have that powdery ass flour taste.
And put some jalapenos on it.
Here’s your printable-