The key to this dish lies in selecting the right ingredients—quality cheese and fresh additions really make a difference. When I’m shopping, I prefer sharp cheddar for that classic tang but love mixing in Monterey Jack for creaminess. Fresh jalapeños or green chilies add a gentle heat without overpowering the cheese. Whenever possible, I opt for whole milk or half-and-half rather than skim milk to keep the dip luscious and smooth, especially since my kids appreciate a creamier texture. Here’s what you’ll need:

• 16 ounces sharp cheddar cheese, shredded
• 8 ounces Monterey Jack cheese, shredded
• 1 cup whole milk or half-and-half
• 1 (4-ounce) can diced green chilies
• 1 jalapeño, seeded and finely chopped (optional, for extra heat)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (optional, for garnish)

If you need a vegetarian option, double-check your cheese is rennet-free, and for a dairy-free twist, try a blend of cashew cream and dairy-free cheese alternatives, though the texture will be different.