juice from 1/2 lemon
1/2 tsp. baking soda
14 Tbsp. milk (7/8 cup)
3 oz. cheddar cheese, grated
5 oz. mexican shredded cheese blend
1 Tbsp. pickled jalapeño slices, chopped
1/2 tsp. salt
1/8 tsp. chipotle powder

  • mix lemon juice and baking sodea until frothing stops
  • add milk and heat until warm
  • add cheese in batches and stir until melted
  • add remaining ingredients and mix well
  • the dip will be very thin when hot and thicken as it cools