Put the cream in a saucepan and add the processed cheese slices. Pick something up in the process. Warm up the mixture slowly and stir well with the whisk again and again.
Chop the jalapenos very finely. When the cheese has melted, add the broth and the jalapenos to taste. If the mixture is too thick, add a little milk. Then pour everything into a bowl and stir again and again while it cools so that no skin forms.
This dip is ideal for tortilla chips (it is best to heat them in the microwave), but also cold on baguettes. You can also prepare the dip in larger quantities than pasta sauce.
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