Use whole milk or half-and-half for the creamiest consistency; avoid skim milk as it may result in a thinner dip. Shred or cube the cheese yourself for better melting; pre-shredded cheese often contains anti-caking agents that can affect texture. For a smoother dip, use an immersion blender after melting the cheese. Keep the heat low when melting cheese to avoid graininess or oil separation. You can add a splash of lime juice, chili powder, or cornstarch mixed with milk to customize the dip. Jalapeño can be omitted or seeded for less heat.