1. Jalapenos - 10 slices (finely Chopped)
2. Grated Cheddar Cheese - 4 Cups ( make sure to use Cheddar Cheese not Mozzarella)
3. Milk - 1/4 litre.
4. Fresh Cream - 100 ml.
5. Maida /Flour - 1 tblsp.
6. Salt to taste.
7. Seasoning or Oregano or basil Herb ( optional)
To make the sauce
a. In a sauce pan, Boil 50 ml of milk,
b. Completely dissolve without lumps 1 tablespoon of maida/flour in the remaining 100 ml milk.
c. While the milk in the sauce pan comes to boil , In low flame , slowly pour the other mixture stirring rapidly at a brisk pace to avoid lump formation. Keep stirring.
d. Once the consistency of the mixture in the sauce pan becomes little thicker than milk, Add the cream into the mixture and keep stirring.
5. Maida /Flour - 1 tblsp.
6. Salt to taste.
7. Seasoning or Oregano or basil Herb ( optional)
To make the sauce
a. In a sauce pan, Boil 50 ml of milk,
b. Completely dissolve without lumps 1 tablespoon of maida/flour in the remaining 100 ml milk.
c. While the milk in the sauce pan comes to boil , In low flame , slowly pour the other mixture stirring rapidly at a brisk pace to avoid lump formation. Keep stirring.
d. Once the consistency of the mixture in the sauce pan becomes little thicker than milk, Add the cream into the mixture and keep stirring.
e. Add 4 cups of Grated cheese into the pan while you are still stirring.
g. While the mixture is thick, add the chopped Jalapeños, ( add more jalapeños if you like it spicy)
h. Add the herb of you choice (Oregano)(optional) and salt to taste.
Have it hot or Store it in refrigerator for nice thick Dip.
Note: Make sure you keep Stirring this all through the process so that no lumps are formed.
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