Felipe's Special Recipe

Preheat oven to 375°F (190°C). Toss tortilla chips with 2 tbs vegetable oil and 1 tsp coarse sea salt in a large bowl until evenly coated. Spread chips in a single layer on a rimmed baking sheet. Bake 6–8 minutes until crisp and lightly golden, turning once halfway through. Remove and let cool slightly. Alternatively, serve store-bought chips straight from the bag.

Make roux and base

In a medium saucepan over medium heat, melt 1 tbs butter. Add 1 tbs flour and whisk continuously for 30–60 seconds to cook the raw flour taste without browning.

Add dairy

Slowly whisk in 3 tbs whole milk until smooth and slightly thickened (about 1–2 minutes). Reduce heat to low.

Melt cheeses

Add 4 oz softened cream cheese and 2 cups shredded white melting cheese in small batches, stirring until smooth before adding more. Keep heat low to prevent graininess.

Season and finish

Stir in 1 tsp minced pickled or fresh jalapeño, 1 tsp minced garlic, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If mixture is too thick, stir in up to 1–2 tbs additional milk to reach desired dipping consistency. Garnish with 1 tbs chopped cilantro if desired. Keep warm over the lowest heat or transfer to a small slow cooker set to warm.

Cut each avocado in half, remove pits and scoop flesh into a medium bowl. Mash with a fork until mostly smooth with some chunkiness remaining.

Add 1 small diced Roma tomato, 2 tbs finely minced red onion, 2 tbs chopped cilantro, 1 tsp minced jalapeño, 2 tbs lime juice, 3/4 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil (optional). Stir gently to combine. Taste and adjust seasoning or lime. Cover tightly with plastic wrap pressed onto the surface to prevent browning until serving.

Combine 3 finely diced Roma tomatoes, 1/2 cup finely diced onion, 1 tsp minced jalapeño and 1/4 cup chopped cilantro in a bowl.

Add 2 tbs lime juice, 3/4 tsp salt and 1/4 tsp black pepper. Stir to combine and let sit 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust salt or lime if needed. Chill if not serving immediately.