1/2 14.5-oz. can diced fire-roasted tomatoes 1/2 teaspoon cumin 2 8-oz. packages shredded Mexican cheese blend 1 1/2 tablespoons chopped pickled jalapeños 1/3 cup whole milk 3 tablespoons chopped cilantro Salt and pepper
Dump everything in a microwave safe bowl, mix it up, heat 2 minutes, remove, stir, heat another 30 seconds, remove, stir, repeat until smooth dip. Serve with tortilla chips. If you’re a college student like me, this fits perfectly in a mini crockpot.
depends on your dorm whether or not they’ll let you keep one of those though.
Photo Credit: Dominic Perri; Styling: Gerri Williams for James Reps