Pumpkin Habanero Queso Dip

You’ll need

• 1 tbsp butter
• ½ small onion, finely diced
• 1 tbsp flour
• 1 cup (240 ml) milk
• 8 oz (225 g) Monterey Jack, grated
• 4 oz (115 g) cheddar, grated
• ½ jar ROKA Pumpkin Habanero, plus more to top
• Crumbled cotija and cilantro
• Tortilla chips

How it works

1. Melt the butter in a small skillet and soften the onion for 3 minutes.
2. Stir in the flour for a minute, then whisk in the milk and simmer until it thickens a little.
3. Turn the heat down and add the cheese a handful at a time, stirring until smooth.
4. Stir in the pumpkin habanero. Top with another spoonful, cotija and cilantro, and serve warm with chips.