Step 1: Whisk the starch together in a bowl with the water using a whisk. Bring the milk to boil at medium heat in a pot, add the starch mixture, stir with the whisk and bring to boil again. Then set the pot aside.
Step 2: Wash the lime in hot water, dry and grate the rind. Stir in the lime rind, grated cheddar and jalapeños using the whisk and then stir in the milk. Season with salt and pepper.
The dip can be kept in an airtight container in the fridge for approx. 1 week.
|Per Serving||Per 100 g / ml|
|Fat||47.30 g||0.49 g|
|Carbohydrate||142.99 g||1.47 g|
|Protein||34.51 g||0.35 g|
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