1 teaspoon olive oil
¼ cup chopped onion
1 clove garlic, minced
2 roasted hatch chiles, chopped (skin, seeds, and stems removed)
4-6 tablespoons milk
8 ounces white American cheese, shredded
2 ounces Monterrey Jack cheese, shredded
Kosher salt and freshly ground black pepper, to taste
Heat oil in small sauce pan over medium heat. Add the onion and cook until translucent, 3-5 minutes. Stir in the garlic and continue cooking an additional minute. Stir in the chiles and 4 tablespoons of milk.
Add the cheese one handful at a time, stirring each addition until melted. If needed, add the remaining milk 1 tablespoon at a time to achieve your desired consistency. Season to taste with salt and pepper. Serve warm with tortilla chips.
The dip will thicken as it cools but is easily thinned in the microwave.